Almond-crusted chicken with arugula salad
Indulge in the crunchy goodness of almond-crusted chicken paired with a refreshing arugula salad. A sophisticated blend of flavors and textures awaits!
Ingredients:
- 1 ½ cups almond flour
- 2 tablespoons sesame seeds
- ¼ teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 2 large eggs
- 4 chicken breast cutlets (about 1 lb. total)
- 3 tablespoons olive oil, divided
- 3 cups baby arugula (about 3 oz.)
- 1 cup thinly sliced Brussels sprouts
- 2 tablespoons fresh lemon juice (from 1 lemon)
Instructions:
- Mix together flour, sesame seeds, 1 teaspoon of salt, and ½ teaspoon of pepper on a plate. Beat eggs lightly in a shallow dish. Coat the cutlets in the beaten egg, allowing any excess to drip off. Then coat them with the flour mixture, pressing gently to make it stick.
- In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Put 2 cutlets in the skillet and cook them, turning them once, until they turn brown and a thermometer shows 165°F when inserted into the thickest part of the cutlet, which should take about 4 minutes on each side. Clean the skillet and repeat the process with another 1 tablespoon of oil and the rest of the cutlets.
- Combine arugula, Brussels sprouts, lemon juice, and the remaining 1 tablespoon of oil and ¼ teaspoon each of salt and pepper in a large bowl. Serve this salad with the cutlets.
Summary:
- Calories: 2200 kcal
- Fat: 156 g
- Protein: 161 g
- Carbs: 51 g
- Potassium: 3666 mg
- Magnesium: 267 mg