Food Recipes Almond-Crusted Chicken With Arugula Salad 5.0 (2) Almond flour stands in for panko on these crispy chicken cutlets, while sesame seeds add a pop of flavor and crunch. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Updated on October 19, 2022 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts A lemony arugula and Brussels sprouts salad offsets the juicy cutlets, bringing a welcome texture to the plate. For a kid-friendly version, serve the cutlets cut into strips with ketchup for dipping. Or, layer them into a chicken sandwich. 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) Directions 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. 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. 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. Print Nutrition Facts (per serving) 562 Calories 40g Fat 13g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 562 % Daily Value * Total Fat 40g 51% Cholesterol 156mg 52% Sodium 703mg 31% Total Carbohydrate 13g 5% Total Sugars 3g Protein 39g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.