Crispy Herb-Crusted Chicken Cutlets

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

Crispy Herb-Crusted Chicken Cutlets

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Cutlets

Enjoy these light and flavorful chicken cutlets featuring tender chicken breast enveloped in a crunchy herb-almond crust. The aromatic blend of fresh herbs and seasonings paired with a crisp coating makes this dish both satisfying and nutritionally balanced, perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

411kcal
Protein
43.6g
Fat
23.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

1 large Egg

1/4 cup Almond Flour (approx. 28g)

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

2 sprays Olive Oil

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PREPARATION

  • 1

    Flatten the chicken breast cutlets to an even thickness by pounding them gently between sheets of plastic wrap or in a resealable bag.

  • 2

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

  • 3

    In another bowl, combine the almond flour, chopped fresh parsley, fresh thyme, garlic powder, salt, and pepper.

  • 4

    Dip each chicken cutlet first into the egg, allowing the excess to drip off, and then dredge thoroughly in the almond flour-herb mixture.

  • 5

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 6

    Cook the chicken cutlets for 3-4 minutes on each side or until the crust is golden and the internal temperature reaches 165°F.

  • 7

    Remove from skillet and let rest for a minute before serving.

Crispy Herb-Crusted Chicken Cutlets

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

Crispy Herb-Crusted Chicken Cutlets

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Cutlets

Enjoy these light and flavorful chicken cutlets featuring tender chicken breast enveloped in a crunchy herb-almond crust. The aromatic blend of fresh herbs and seasonings paired with a crisp coating makes this dish both satisfying and nutritionally balanced, perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

411kcal
Protein
43.6g
Fat
23.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

1 large Egg

1/4 cup Almond Flour (approx. 28g)

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

2 sprays Olive Oil

PREPARATION

  • 1

    Flatten the chicken breast cutlets to an even thickness by pounding them gently between sheets of plastic wrap or in a resealable bag.

  • 2

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

  • 3

    In another bowl, combine the almond flour, chopped fresh parsley, fresh thyme, garlic powder, salt, and pepper.

  • 4

    Dip each chicken cutlet first into the egg, allowing the excess to drip off, and then dredge thoroughly in the almond flour-herb mixture.

  • 5

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 6

    Cook the chicken cutlets for 3-4 minutes on each side or until the crust is golden and the internal temperature reaches 165°F.

  • 7

    Remove from skillet and let rest for a minute before serving.