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)
Step 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.
Step 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.
Step 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.
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