CRISPY CHICKEN COSTOLETTA (AIP)

http://paleofoodiekitchen.com

INGREDIENTS

Lemon Cream Sauce:

• 2 tbsp (30 g) ghee
• 1 clove garlic, minced
• ¼ cup (60 ml) lemon juice (about 2 lemons)
• ¼ cup (60 ml) chicken broth or bone broth
• 2 tsp (16 g) tapioca flour
• ¼ cup 2 tbsp (90 ml) coconut milk
• zest of 1 lemon
• ¼ tsp sea salt

For the chicken and green beans:

• coconut oil for frying
• ¼ cup (32 g) tapioca flour
• ½ tsp garlic powder
• ½ tsp sea salt
• 1 pound (450 g) chicken cutlets (about 4 pieces)
• 1 pound (450 g) green beans, trimmed

INSTRUCTIONS

1. Prepare the lemon cream sauce by melting ghee in a small saucepan over medium low heat.
2. Add garlic and cook for 1 minute until fragrant.
3. Add lemon juice and broth. Whisk until combined and bring to a simmer.
4. Dissolve tapioca flour in coconut milk and add it to the saucepan. Whisk until it thickens.
5. Turn off heat and add lemon zest and sea salt to taste. Set aside while you prepare the chicken.
6. Heat a cast iron pan over medium high heat. Add coconut oil until its about ½" inch (1.27 cm) deep.
7. Combine tapioca flour, garlic powder and sea salt.
8. (You will be cooking the chicken in 2 batches so they crisp up evenly.) Dredge 2 chicken cutlets with the flour mixture and gently shake to remove excess.
9. Place cutlets in the hot oil making sure they are at least an inch apart from each other. Fry the first side for 4 to 5 minutes. Flip and fry the other side for another 4 to 5 minutes.
10. Remove from the pan and set aside on serving plate.
11. Repeat for the remaining chicken cutlets.
12. Drain the coconut oil from the pan and add the green beans.
13. Saute for 5 minutes or until its bright green and cooked through.
14. Serve with the chicken cutlets and lemon cream sauce.