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Waiting to be serve, the delicious Coconut Lemon Chicken Paillard with a hint of Mint

Coconut Lemon Chicken Paillard with a hint of Mint

  • Author: Carol Green
  • Total Time: 50
  • Yield: 8 1x


A new spin to dinner with a reverse breaded technique yielding delicate cutlets, with lemon, honey and a hint of mint.



4         boneless skinless Chicken Breasts

½        cup Gluten Free Flour

¼        cup Coconut Flour

1         tsp. Hidden Cove Lemon Seasoning or seasoning of choice

6         Eggs, beaten with 2 Tbsp. water

2         tsp. Dijon mustard

2         Lemons

½        stick Butter

½        cup Chicken Broth

2         tsp. Raw Honey

1        tsp. Mint, finely diced

2         tsp. Parsley, more for garnish,  finely diced

2        tsp. Salt, as needed

¼       cup Coconut Oil, as needed, for cooking.


  • Cut Chicken breasts on the bias 1″ apart, place on a cutting board, cover with a large heavy-duty plastic bag and pound out gently with a mallet.
  • Season and mix together the flour
  • In a separate bowl beat together eggs, water, ½ tsp sea salt, mint, parsley, and 1 tsp of lemon zest.
  • Squeeze the lemons and set aside.
  • Place a large plate or baking sheet in a warmer or low oven.
  • Heat a pan over medium high heat and add approximately 2 tsp coconut oil to coat the pan.
  • Working in batches, quickly dip the chicken breasts first in the flour, then the egg wash, and fry until golden, approximately 1 minute per side.
  • Remove to serving plate to keep warm, heat more oil and continue until all chicken is done.
  • Make the Reduction Sauce:
  • Turn heat up and add the lemon juice to pan, reduce by half.
  • Add the broth, mustard and honey, simmer a few minutes longer.
  • Beat in the butter a knob at a time until emulsified.
  • Spoon sauce over chicken pieces, serve with quinoa, mashed potato or rice and green salad.


  • Prep Time: 20
  • Cook Time: 30

Keywords: pasture raised chicken; pasture raised eggs; thames farm