Servings: 4   |  Prep: 20min  |  Total Time: 30mins

Nutritional information: (average serve)

  • Calories: 562
  • Protein: 39g
  • Carbs: 13g
  • Fat total: 40g


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)


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.