INGREDIENTS
3 Ts
avocado oil
1 lb
chicken cutlets
1 serving
salt and pepper
1/2 c
quinoa flour
2
eggs
3/4 c
panko breadcrumbs
1/4 c
parmesan
1 tsp
seasoning
1/2 tsp
garlic powder
3/4 c
olive oil
2
juice of lemon
5 cloves
garlic
1 serving
salt and pepper
1 dash
pepper flakes
1/3 c
parmesan
4 handfuls
arugula