Almond flour stands in for panko on these crispy chicken cutlets, while sesame seeds add a pop of flavor and crunch.
Updated on October 19, 2022
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.
This recipe was developed by Anna Theoktisto.
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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.
Nutrition Facts (per serving)
| 562 | Calories |
| 40g | Fat |
| 13g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 562 | |
| % Daily Value * | |
| Total Fat 40g | 51% |
| Cholesterol 156mg | 52% |
| Sodium 703mg | 31% |
| Total Carbohydrate 13g | 5% |
| Total Sugars 3g | |
| Protein 39g | 78% |
*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.
