Chicken piccata is usually dredged in flour, which is a no-no for your grain-free diet. Not to worry though, you can still enjoy this classic and achieve an excellent crust on chicken breasts or other meats by using a combination of Parmesan cheese and crushed pork rinds.
In a shallow bowl large enough to hold a chicken breast, beat together the egg, 1 teaspoon of salt, and 1 teaspoon of pepper.
In a medium bowl, mix the Parmesan, pork rinds, remaining 1 teaspoon of salt, and 1 teaspoon of pepper. Pour the Parmesan/pork rind mixture onto a dinner plate.
In a large skillet, heat the tallow over medium heat until liquid.
Working in batches (whatever you can fit in your skillet without crowding), use a fork or tongs to dip each chicken breast into the egg mixture, then into the Parmesan/pork rind mixture until completely covered, pressing it onto the chicken.
Transfer the chicken breasts to the hot skillet and cook for about 4 minutes on each side, or until the cheese is golden brown and set aside while you cook a second batch.
Once all of the chicken is cooked, add as much of the chicken back to the pan as will fit and add the broth, lemon juice, and capers. Reduce heat to simmer.
Cook the chicken to an internal temperature of 160 degrees, about 15 more minutes.
Remove the chicken from the skillet and place on a plate.
Add the butter and parsley to the skillet, scraping the brown bits from the pan.
Pour the sauce over the chicken breasts and serve while hot.