NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Grated parmesan cheese

0.5 tbsp Almond flour

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

0.25 tbsp Extra virgin olive oil

0.25 tbsp Ghee

1 tbsp Lemon juice

1 tsp Fresh parsley

1 cup Asparagus spears

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and pound them to an even thickness of about half an inch.

• 2

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

• 3

  Dip each chicken cutlet into the whisked egg, then press firmly into the parmesan mixture until both sides are thoroughly coated.

• 4

  Heat the olive oil in a large skillet over medium heat. Once hot, add the cutlets and cook for 3-4 minutes per side until the crust is golden brown and the chicken is cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate. In the same pan, add the ghee, lemon juice, and chopped parsley, stirring for 1 minute to deglaze the pan.

• 6

  Steam the asparagus spears in a separate pot or steamer basket for 4-5 minutes until tender-crisp and bright green.

• 7

  Plate the crispy chicken cutlets, drizzle the warm lemon-herb sauce over the top, and serve alongside the steamed asparagus.