NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

1.5 tbsp almond flour

1.5 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tbsp extra virgin olive oil

1.5 cup broccoli florets

1 medium lemon wedge

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even 0.5-inch thickness.

• 2

  In a shallow bowl, whisk the egg until smooth to create an egg wash.

• 3

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

• 4

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

• 5

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 6

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

• 7

  While the chicken cooks, steam the broccoli florets for 5 minutes until they are tender and bright green.

• 8

  Serve the crispy chicken cutlet immediately with the steamed broccoli and a fresh squeeze of lemon.