Almond-Crusted Chicken with Arugula Salad
Crispy almond-crusted chicken pairs perfectly with a fresh arugula and Brussels sprout salad. Lightly seasoned and pan-seared, this dish is both crunchy and tender. A simple lemon dressing ties everything together for a balanced and flavorful meal. Enjoy this flavorful dish, originally developed by Anna Theoktisto, as a wholesome meal or use the cutlets for a delicious chicken sandwich or kid-friendly chicken strips.
Ingredients
1½ 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
Prepare the coating: On a plate, stir together the almond flour, sesame seeds, 1 teaspoon of salt, and ½ teaspoon of black pepper. In a shallow bowl, lightly beat the eggs.
Coat the chicken: Dip each chicken cutlet into the beaten eggs, allowing any excess to drip off. Then, dredge the cutlets in the almond flour mixture, pressing gently to ensure the coating adheres.
Cook the chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add two coated cutlets and cook, flipping once, until browned and cooked through, about 4 minutes per side (internal temperature should reach 165°F). Remove and set aside. Wipe the skillet clean and repeat with another 1 tablespoon of olive oil and the remaining cutlets.
Prepare the salad: In a large bowl, toss together the baby arugula, sliced Brussels sprouts, lemon juice, the remaining 1 tablespoon of olive oil, and the remaining ¼ teaspoon each of salt and black pepper.
Serve: Plate the almond-crusted chicken cutlets alongside the arugula and Brussels sprouts salad.
