Crispy Chicken Milanese with Arugula & Tomato

Ingredients

• 6 oz (170 g) chicken breast
• Pinch of salt and black pepper
• 1 large egg
• 3 tbsp (20 g) almond flour
• 1 tbsp (5 g) nutritional yeast
• 1/2 tsp Italian seasoning
• 1/4 tsp garlic powder
• 2 tsp (10 ml) olive oil
• 2 cups (60 g) arugula
• 1/2 cup (75 g) cherry tomatoes, halved
• 1 tsp (5 ml) lemon juice, plus a wedge

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Method

1. Pound the chicken between two sheets of parchment to an even 1/4 inch (6 mm). Season with salt and pepper.
2. Beat the egg in a shallow bowl. Mix the almond flour, nutritional yeast, Italian seasoning, and garlic powder on a plate.
3. Dip the chicken in the egg, then press it into the crumb on both sides.
4. Heat the oil in a skillet over medium heat. Fry the chicken for 3–4 minutes per side, until golden and 165°F (74°C) inside.
5. Toss the arugula and tomatoes with the lemon juice and pile on top of the hot chicken. Serve with the lemon wedge.