Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/3 cup Tessemae's Mild Buffalo Sauce
- 1/3 cup almond flour
- 1/4 cup tapioca starch
- 1 (1/4) tsp kosher salt
- 1/2 tsp black pepper
- 2 eggs
- 3 tbsp Avocado oil
- 4 cup sbaby arugula
- 2 cup s (loosely packed) shaved carrots(about 2 medium carrots) I use a Y-peeler to do this
- 1 cup shaved celery(or 1 large stalk) I use a Y-peeler to do this
- 1/4 cup Tessemae's Buffalo Ranchor more if desired
Instructions
- Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin.
- Place the cutlets in a bowl with the buffalo sauce. Toss until well coated and set aside while you prepare the salad.
Tips
Made this tonight and it was so delish!! I had a problem with the breading separating from the chicken after it cooked… any ideas or tips? I think I may have marinated the chicken for too long maybe that had something to do with it?