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.

Almond-Crusted Chicken With Arugula Salad Recipe
Photo: Caitlin Bensel
Hands On Time:
20 mins
Total Time:
30 mins
Yield:
4 serves

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

  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. 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. 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.

Nutrition Facts (per serving)

562 Calories
40g Fat
13g Carbs
39g Protein
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.

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