Servings: 4 | Prep: 20min | Total Time: 30mins
Nutritional information: (average serve)
- Calories: 562
- Protein: 39g
- Carbs: 13g
- Fat total: 40g
Ingredients:
1 ½ cups almond flour
2 tablespoons sesame seeds
¼ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
2 large eggs
4 chicken breast cutlets
3 tablespoons olive oil, divided
3 cups baby arugula
1 cup thinly sliced Brussels sprouts
2 tablespoons fresh lemon juice (from 1 lemon)
Method:
Step 1
Stir flour, sesame seeds, 1 teaspoon salt, and ½ teaspoon pepper on a plate. Lightly beat eggs in a shallow bowl. Dip cutlets in beaten egg, allowing excess to drip off. Dredge in flour mixture, pressing to adhere.
Step 2
Heat 1 tablespoon oil in a large non-stick frypan over medium-high. Add 2 cutlets and cook, flipping once, until browned, about 4 minutes per side. Wipe frypan clean and repeat with 1 tablespoon oil and remaining cutlets.
Step 3
Toss arugula, Brussels sprouts, lemon juice, and remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl; serve with cutlets.