Chicken Piccata with Capers and Lemon

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts (2 large), each sliced horizontally into 2 thin cutlets
• 3/4 tsp fine sea salt, divided
• 1/2 tsp freshly ground black pepper
• 1/3 cup finely ground blanched almond flour
• 4 medium zucchini (about 1 3/4 lb)
• 3 tbsp olive oil, divided
• 3 tbsp cold butter, divided
• 1 small shallot, finely chopped
• 2 cloves garlic, thinly sliced
• 1 cup chicken broth Label: chicken, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
• 3 tbsp fresh lemon juice
• 1/2 lemon, scrubbed and sliced into very thin rounds, seeds removed
• 2 tbsp capers, rinsed and drained Label: capers, water, vinegar, and salt
• 3 tbsp chopped parsley

Instructions

1. Make the cutlets: Lay each half breast flat and press a hand on top. Slice horizontally through the thickness to make two thin cutlets, then set them between sheets of parchment and press or pound them to an even 1/2 inch. An even thickness means every piece cooks through at the same time.
2. Season and dredge: Pat the cutlets dry and season both sides with 1/2 teaspoon of the salt and the pepper. Spread the almond flour on a plate, press each cutlet into it on both sides, and shake off the extra. A thin, even coat browns; a thick one turns pasty.
3. Ribbon and sauté the zucchini: Run a vegetable peeler down the length of each zucchini to make wide ribbons, stopping at the seedy core. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat, add the ribbons and the remaining 1/4 teaspoon of salt, and toss for 2 minutes, just until they turn glossy and bend. Pile them onto a warm platter. Brief, hot cooking keeps them from going limp and watery.
4. Sear the chicken: Wipe out the skillet, set it over medium heat, and add the remaining 2 tablespoons of olive oil and 1 tablespoon of the butter. When the butter foams, lay in half the cutlets and cook for 3 to 4 minutes a side, until deep golden and they reach 165°F (74°C) in the center. Almond flour browns faster than wheat flour, so medium heat gives the chicken time to cook through before the crust darkens. Move them to the platter and repeat with the rest.
5. Build the sauce: Lower the heat to medium-low. Add the shallot and garlic to the fat left in the pan and stir for 1 minute, until soft and fragrant. Pour in the broth and scrape up the browned bits stuck to the pan, since they hold most of the flavor. Add the lemon rounds and simmer for 4 to 5 minutes, until the sauce has reduced by about half.
6. Finish with butter: Stir in the lemon juice and capers, then take the pan off the heat. Add the remaining 2 tablespoons of cold butter a piece at a time, swirling the pan until each melts into a smooth, glossy sauce. Off the heat, the butter melts slowly and emulsifies into the liquid instead of separating into a greasy layer.
7. Serve: Return the cutlets and any juices on the platter to the skillet and turn them in the sauce for 30 seconds to warm through. Lay them over the zucchini, spoon the sauce, lemon, and capers over the top, and scatter the parsley.