Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

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

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

Enjoy a light yet satisfying sandwich featuring a tender, breaded chicken cutlet paired with a zesty herb aioli on a whole wheat sandwich thin. Fresh lettuce and tomato add crunch and brightness, making it a balanced option for any meal.

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NUTRITION

345kcal
Protein
35.3g
Fat
9.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Sandwich Thin

1/4 cup Panko Bread Crumbs

2 tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil Spray

2 leaves Fresh Lettuce

2 slices Tomato

2 tbsp Fresh Herbs (Parsley, Dill)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast to an even thickness and season lightly with salt and pepper.

  • 3

    Coat the chicken in panko bread crumbs for a crispy texture.

  • 4

    Place the breaded chicken on the prepared baking sheet and lightly spray with olive oil.

  • 5

    Bake the chicken cutlet in the oven for 20-25 minutes, flipping halfway, until golden and fully cooked.

  • 6

    While the chicken bakes, prepare the herb aioli by mixing the non-fat Greek yogurt with chopped fresh herbs and a minced garlic clove. Adjust seasoning with salt and pepper as needed.

  • 7

    Toast the whole wheat sandwich thin lightly if desired.

  • 8

    Assemble the sandwich by layering fresh lettuce and tomato on the bottom bun, then add the crispy chicken cutlet, and drizzle generously with the herb aioli.

  • 9

    Top with the other half of the bun and serve immediately.

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

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

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

Enjoy a light yet satisfying sandwich featuring a tender, breaded chicken cutlet paired with a zesty herb aioli on a whole wheat sandwich thin. Fresh lettuce and tomato add crunch and brightness, making it a balanced option for any meal.

NUTRITION

345kcal
Protein
35.3g
Fat
9.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Sandwich Thin

1/4 cup Panko Bread Crumbs

2 tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil Spray

2 leaves Fresh Lettuce

2 slices Tomato

2 tbsp Fresh Herbs (Parsley, Dill)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast to an even thickness and season lightly with salt and pepper.

  • 3

    Coat the chicken in panko bread crumbs for a crispy texture.

  • 4

    Place the breaded chicken on the prepared baking sheet and lightly spray with olive oil.

  • 5

    Bake the chicken cutlet in the oven for 20-25 minutes, flipping halfway, until golden and fully cooked.

  • 6

    While the chicken bakes, prepare the herb aioli by mixing the non-fat Greek yogurt with chopped fresh herbs and a minced garlic clove. Adjust seasoning with salt and pepper as needed.

  • 7

    Toast the whole wheat sandwich thin lightly if desired.

  • 8

    Assemble the sandwich by layering fresh lettuce and tomato on the bottom bun, then add the crispy chicken cutlet, and drizzle generously with the herb aioli.

  • 9

    Top with the other half of the bun and serve immediately.