YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Cutlet Sandwich with Fresh Slaw
Enjoy a delicious, light yet satisfying sandwich featuring a perfectly seasoned and crispy baked chicken cutlet paired with a refreshingly tangy fresh slaw. The dish marries the crunch of whole wheat breadcrumbs with the juiciness of chicken breast, all hugged by a soft whole wheat bun. A dollop of creamy Greek yogurt enhances the flavor and adds a delightful zing, making each bite a vibrant mix of textures and tastes ideal for a balanced meal.
INGREDIENTS
5 oz Chicken Breast
1 Whole Wheat Bun
1/4 cup Whole Wheat Panko Breadcrumbs
1 Egg White
1 cup shredded Green Cabbage
1/4 cup shredded Carrot
2 tbsp Nonfat Greek Yogurt
1 tsp Apple Cider Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breast slightly to ensure even thickness for uniform baking.
In a shallow bowl, combine the egg white. In another bowl, place the whole wheat panko breadcrumbs seasoned with salt, pepper, and garlic powder if desired.
Dip the chicken breast into the egg white, then coat evenly with the panko breadcrumbs.
Place the breaded chicken on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Flip halfway through bake for even crispiness.
While the chicken bakes, combine the shredded cabbage and carrot in a bowl.
Mix in the nonfat Greek yogurt, apple cider vinegar, and Dijon mustard. Season with salt and pepper to taste to create the fresh slaw.
Toast the whole wheat bun lightly if desired.
Assemble the sandwich by placing the baked chicken cutlet on the bottom bun, topping it with a generous amount of fresh slaw, and capping with the top bun.
Serve immediately and enjoy your balanced, crispy cutlet sandwich.