Almond-Crusted Chicken With Arugula Salad

Almond-Crusted Chicken With Arugula Salad

from realsimple.com
30 min
1 servings

In this healthful chicken-and-salad recipe, almond flour stands in for panko on the crispy cutlets, while sesame seeds add flavor and crunch.

Ingredients

  • 1.5 cups almond flour
  • 2 tablespoons sesame seeds
  • 0.25 teaspoon kosher salt, divided
  • 0.75 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)

Directions

  1. 1

    Stir flour, sesame seeds, 1 teaspoon salt, and ½ teaspoon pepper on a plate. Lightly beat eggs in a shallow bowl. Dip cutlets in beaten egg, allowing excess to drip off. Dredge in flour mixture, pressing to adhere.

  2. 2

    Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add 2 cutlets and cook, flipping once, until browned and a thermometer inserted in cutlet registers 165°F, about 4 minutes per side. Wipe skillet clean and repeat with 1 tablespoon oil and remaining cutlets.

  3. 3

    Toss arugula, Brussels sprouts, lemon juice, and remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl; serve with cutlets.