Breaded escalope with almonds and lemon zest

Crispy escalope breaded with almond powder, flavored with lemon zest and served with a lemon butter sauce. A keto alternative to classic breading.

Ingredients

2 veal or chicken escalopes (approximately 140–160g each)

60g of almond powder

1 beaten egg

The zest of 1 lemon

30g butter

Salt and pepper

Olive oil for cooking

Instructions

1. Prepare the breading: mix the almond powder with the grated lemon zest and a pinch of salt in a deep plate.
2. Season the cutlets with salt and pepper. Dip each cutlet in the beaten egg then coat well with the lemon almond powder, pressing lightly to adhere.
3. Heat a tablespoon of olive oil and 20g of butter in a frying pan over medium-high heat. Sear the cutlets for 3–4 minutes per side until browned and crispy; adjust time according to thickness.
4. Transfer the cutlets to a plate and let rest for 2–3 minutes. In the same pan, deglaze with a dash of lemon juice and melt the rest of the butter to obtain a shiny sauce. Coat the escalopes before serving.

Variants

• Chicken version: use chicken cutlets rather than veal.
• Herb crust: add chopped parsley to the almond powder.

Tips

• Do not overcrowd the pan to preserve the crispiness.
• Use finely grated lemon zest to flavor the breading.

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