NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Almond flour

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Avocado oil

0.5 whole Lemon

1 cup Baby arugula

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even 1/4-inch thickness.

• 2

  Prepare the dredging station by whisking the egg in one shallow bowl and combining the almond flour, sea salt, black pepper, and garlic powder in a second bowl.

• 3

  Dip the chicken into the egg wash until fully coated, then dredge in the almond flour mixture, pressing firmly to ensure the crust adheres to both sides.

• 4

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 5

  Carefully place the chicken in the skillet and cook for 3-4 minutes per side until the exterior is golden brown and the chicken is cooked through.

• 6

  While the chicken rests for a minute, toss the baby arugula with the extra virgin olive oil and a small squeeze of the lemon.

• 7

  Serve the schnitzel immediately with the arugula salad and the remaining lemon wedges for a fresh finish.