Herb-Crusted Pan Seared Chicken Cutlets

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken Cutlets

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Cutlets

Enjoy a savory twist on a classic with these herb-crusted pan seared chicken cutlets. Crispy on the outside and juicy on the inside, the almond flour coating accented with fragrant herbs gives this dish a delightful crunch and aromatic finish, perfect for any meal of the day.

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NUTRITION

589kcal
Protein
56.2g
Fat
38.1g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlets

1/4 cup Almond Flour

1 large Egg

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken cutlets dry and season both sides with salt and pepper.

  • 2

    In a shallow bowl, whisk the egg until well beaten.

  • 3

    In a separate plate, combine the almond flour with the mixed dried herbs.

  • 4

    Dip each chicken cutlet first in the egg wash, letting the excess drip off, then press into the almond flour mixture to coat evenly.

  • 5

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 6

    Once hot, add the chicken cutlets and pan sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 7

    Remove from the skillet and let rest for a couple of minutes before serving.

Herb-Crusted Pan Seared Chicken Cutlets

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken Cutlets

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Cutlets

Enjoy a savory twist on a classic with these herb-crusted pan seared chicken cutlets. Crispy on the outside and juicy on the inside, the almond flour coating accented with fragrant herbs gives this dish a delightful crunch and aromatic finish, perfect for any meal of the day.

NUTRITION

589kcal
Protein
56.2g
Fat
38.1g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlets

1/4 cup Almond Flour

1 large Egg

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken cutlets dry and season both sides with salt and pepper.

  • 2

    In a shallow bowl, whisk the egg until well beaten.

  • 3

    In a separate plate, combine the almond flour with the mixed dried herbs.

  • 4

    Dip each chicken cutlet first in the egg wash, letting the excess drip off, then press into the almond flour mixture to coat evenly.

  • 5

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 6

    Once hot, add the chicken cutlets and pan sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 7

    Remove from the skillet and let rest for a couple of minutes before serving.