Ingredients

for the brine (optional):

• 4 cups water
• 3 tablespoons sea salt
• 1 tablespoon black peppercorns
• 1 lemon, sliced
• 1 parsley sprig with leaves

for the chicken cutlets:

• 1 pound boneless, skinless chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1/2 cup almond flour
• 2 tablespoons za'atar
• 1 teaspoon garlic powder
• 1 tablespoon avocado oil

for the arugula salad:

• 4 cups arugula
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon flaked sea salt, like Maldon
• 1/2 lemon

Instructions

Instructions

1. Make the brine. In a medium saucepan, add the water, salt, peppercorns, lemon slices, and parsley sprig, and bring to a boil, stirring to ensure all the salt is dissolved. Allow to cool completely, then submerge the chicken in the brine for at least 1 hour. Make sure the liquid is completely cooled at or below room temperature, or it could be a safety hazard.
2. Remove the chicken from the brine and place on a non-wooden surface. Dry the chicken completely with paper towels, then place each chicken breast into a separate Ziploc bag. Seal the bags and pound the chicken with a hammer or meat tenderizer until the chicken breasts are about 1/2-inch thick.
3. Remove the chicken from the Ziploc bags, season with salt and pepper, and set aside.
4. In a shallow bowl, whisk the egg. In a separate wide, shallow bowl, mix together the almond flour, za'atar, and garlic powder.
5. Dip the chicken breasts one by one in the egg, then in the flour mixture, and set aside.
6. In a large skillet, heat the avocado oil over medium-high heat. Add the chicken to the skillet and cook for 3 to 4 minutes on each side.
7. While the chicken is cooking, make the arugula salad. In a medium bowl, toss the arugula with the olive oil and sea salt.
8. Transfer the chicken to individual plates or a serving platter with a heaping portion of arugula, and squeeze the lemon over everything