NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.5 large egg

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 cup baby arugula

1 tsp fresh lemon juice

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 half egg until smooth.

• 3

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

• 4

  Dip the chicken cutlet into the egg wash, allowing any excess to drip off, then press firmly into the parmesan mixture until fully coated on both sides.

• 5

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

• 6

  Add the chicken to the skillet and cook for 3 to 4 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken rests for 2 minutes, toss the baby arugula with the fresh lemon juice in a small bowl.

• 8

  Serve the crispy chicken cutlet alongside the bright arugula salad.