INGREDIENTS
4
Chicken cutlets
1/2 tsp
Garlic powder
1
Lemon, Large
1 tbsp
Parsley, Dried
2 tbsp
Parsley, Fresh
1
Egg
1 1/2 cups
Chicken stock
2 tbsp
Capers
1/4 cup
Almond flour
2
Salt & pepper
1/2 cup
Tapioca starch
1
Oil
1/2 cup
Coconut, Unsweetened
1 tbsp
Ghee