NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 large egg

1.5 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tsp avocado oil

1 cup arugula

1 tsp olive oil

0.5 whole lemon

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even 1/2-inch thickness.

• 2

  In a shallow bowl, whisk the egg until smooth.

• 3

  In a second shallow bowl, combine the almond flour, sea salt, black pepper, and garlic powder.

• 4

  Dip the chicken breast into the whisked egg, allowing any excess to drip off, then dredge it through the almond flour mixture until fully coated.

• 5

  Heat the avocado oil in a non-stick skillet over medium heat.

• 6

  Place the chicken in the skillet and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 7

  In a small bowl, whisk the olive oil with a squeeze of lemon juice, then toss with the arugula.

• 8

  Serve the crispy schnitzel immediately with the arugula salad and the remaining lemon wedge on the side.