[Recipes] Crunchy Almond Chicken with Arugula Salad

The bright, lemony arugula and Brussels sprouts salad perfectly balances the juicy cutlets, adding a refreshing crunch. For a kid-friendly twist, serve the cutlets sliced into strips with a side of ketchup for dipping, or layer them into a delicious chicken sandwich.

Hands On Time: 20 mins | Total Time: 30 mins | Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour or crushed almonds
• 1/2 cup breadcrumbs
• 1 egg, beaten
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cups fresh arugula
• 1/4 cup shaved Parmesan (optional)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for salad dressing)

Instructions:

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper. Dip them first into the beaten egg, then coat with the almond flour and breadcrumbs mixture.
2. Cook the Chicken: Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden brown (about 2-3 minutes per side), then transfer to the oven and bake for 15-20 minutes, until fully cooked (internal temperature of 165°F).
3. Prepare the Salad: In a large bowl, toss the arugula with lemon juice, olive oil, and shaved Parmesan (if using).
4. Serve: Place the almond-crusted chicken on plates and top with the arugula salad. Serve immediately.

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