Seeded Fried Chicken Cutlets + Arugula Salad

A healthier option to satisfy those fried chicken cravings!

Seeded Fried Chicken Cutlets + Arugula Salad

Gluten-Free | Dairy-Free

Chicken Cutlets + Salad Ingredients:

• 8oz chicken breast 

• 1 egg, beaten 

• ¾ cup GF panko unseasoned breadcrumbs 

• 3 tablespoons White sesame seeds

• 1 tablespoons Black sesame seeds

• 2 ½  tablespoons raw sunflower seeds, chopped

• Large pinch of Salt & Black pepper 

• ½ cup + olive oil, for frying

• 1 5oz package of arugula

• EVOO 

Cashew Parm Ingredients:

From minimalist baker 

1 cup raw cashews

3 1/2 Tablespoons nutritional yeast

3/4 tsp sea salt, to taste 

1/4 tsp garlic powder, to taste 

Procedure:

1. Preheat the oven to 475 degrees. In a mixing bowl toss broccoli, carrots, and onions with salt, pepper, and about 1 tablespoon olive oil. Evenly lay broccoli, carrots, and onions on a baking sheet. In the same mixing bowl toss zucchini with salt and pepper. On another baking sheet lay zucchini out. 

2. Roast vegetables until black in parts and slightly tender, about 15-17 minutes for broccoli mix and 10 minutes for zucchini. 

3. Meanwhile, heat a large pot over medium high heat. Once hot, add olive oil, celery and a large pinch of salt, mixing well. Cook until slightly tender, about 6-8 minutes. Then season celery with dry Italian seasoning.  Add vegetable broth and bring to a boil then once boiling add potatoes then lower to a simmer. 

4. Cook for about 20 minutes or until potatoes are tender then stir in drained white beans. Take the soup off the heat and gently ladle in about ¼ of the soup into another large pot, if using an immersion blender or ladle soup into a high speed blender. Pure until smooth. 

5. Then pour back into the pot and gently stir in the roasted vegetables. Adjust seasoning to taste with salt and pepper and enjoy!