YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Cutlet Sandwich with Herb Aioli
Enjoy a delightful twist on the classic chicken cutlet sandwich. A tender, crispy baked chicken breast is lightly coated in seasoned panko breadcrumbs and served on a wholesome whole wheat bun, complemented by fresh lettuce, ripe tomato slices, and a zesty herb-infused aioli made with nonfat Greek yogurt.
INGREDIENTS
5 oz Chicken Breast (140g)
1 large Egg (50g)
1/4 cup Panko Breadcrumbs (30g)
1 Whole Wheat Bun (70g)
2 tbsp Nonfat Greek Yogurt (30g)
Olive Oil Spray
2 Lettuce Leaves (20g)
2 Tomato Slices (30g)
Herbs and Seasonings to taste
PREPARATION
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breast lightly to even thickness. Season with salt, pepper, garlic powder, and dried herbs.
In a shallow bowl, beat the egg.
Place the panko breadcrumbs mixed with a pinch of dried basil and parsley in another shallow dish.
Dip the chicken breast first in the egg, then coat evenly with panko breadcrumbs.
Lightly spray the coated chicken with olive oil spray to help crisp the exterior.
Bake the chicken on the prepared sheet for 20-25 minutes, flipping halfway, until cooked through and the coating is crispy.
Meanwhile, mix the nonfat Greek yogurt with a squeeze of lemon juice, a pinch of garlic powder, and chopped fresh or dried herbs to create the herb aioli.
Assemble the sandwich by placing the baked chicken cutlet on the whole wheat bun, topping it with lettuce, tomato slices, and a generous spread of herb aioli.
Serve immediately and enjoy your crispy, flavorful chicken cutlet sandwich.