NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean beef eye of round

1.5 tbsp Almond flour

1 tbsp Nutritional yeast

1 large Egg white

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 cups Baby arugula

1 tbsp Fresh lemon juice

1 tbsp Shaved parmesan cheese

PREPARATION

• 1

  Place the beef cutlets between two sheets of parchment paper and pound with a meat mallet until they are an even 1/4 inch thickness.

• 2

  In a shallow bowl, whisk the egg white until slightly frothy.

• 3

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

• 4

  Dip each beef cutlet into the egg white, allowing the excess to drip off, then dredge thoroughly in the almond flour mixture, pressing to adhere.

• 5

  Heat 2 teaspoons of the olive oil in a large non-stick skillet over medium-high heat.

• 6

  Add the beef to the skillet and sear for 3 minutes per side until the crust is golden brown and the beef is cooked through.

• 7

  While the beef cooks, whisk the remaining 1 teaspoon of olive oil with the lemon juice in a medium bowl.

• 8

  Add the baby arugula to the bowl and toss gently to coat with the dressing.

• 9

  Transfer the beef to a plate, top with the dressed arugula salad, and finish with the shaved parmesan cheese.