Step 1

In a shallow bowl whisk eggs together with milk, sea salt and pepper to taste.

Step 2

On a second plate, combine almond flour, oregano, sea salt and pepper to taste using a fork to whisk dry ingredients together really well.

Step 3

Pat your chicken cutlets dry with paper towels, then dip them into your egg mixture, then lightly dredge them into the almond flour mixture.

Step 4

Heat oil in a large skillet or non stick pan over medium low heat.

Step 5

Add the chicken and cook until it begins to brown on both sides, about 2-3 minutes total, flipping once, then set aside on a plate.

Step 6

The chicken should not be fully cooked at this stage, as it will continue to cook in the wine sauce.

Step 7

Wipe out the pan with paper towels and return to a medium heat.

Step 8

Add in butter, and your minced garlic, then sauté until fragrant just a few minutes.

Step 9

Now pour in your white wine and simmer until reduced by half, about 2-3 minutes.

Step 10

Add in your chicken stock, thyme, lemon juice and zest and continue to simmer for a couple of minutes.

Step 11

Return your browned chicken into the pan, and nestle into the sauce, then reduce the heat to low and cook for additional 5 minutes, or until chicken is just cooked through and sauce thickens a bit.

Step 12

Garnish with your fresh lemon slices.

Step 13

I really enjoy this chicken served with brown rice, and roasted asparagus with some of the lemon sauce spooned over everything.