YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Cutlet Sandwich with Herb Aioli
Enjoy a satisfyingly crunchy chicken cutlet sandwich featuring a lightly breaded and baked chicken breast, served on a whole wheat bun with crisp lettuce, juicy tomato, and a vibrant herb aioli that elevates the flavors. This balanced dish pairs a lean protein with whole grains and a zesty, fresh sauce for a delightful meal any time of day.
INGREDIENTS
5 oz Chicken Breast Cutlet
1 Whole Wheat Bun
1/4 cup Panko Breadcrumbs
1 Egg White
1 tbsp Grated Parmesan Cheese
2 tbsp Non-Fat Greek Yogurt
1 tsp Olive Oil
2 tbsp Fresh Herbs (Parsley, Basil)
2 Romaine Lettuce Leaves
2 Tomato Slices
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Prepare the breading station by placing the panko breadcrumbs mixed with grated Parmesan cheese in one shallow dish and beating the egg white in another.
Dip the chicken cutlet first in the egg white, then coat evenly with the breadcrumb mixture.
Place the breaded chicken on the prepared baking sheet and lightly spray or drizzle with a minimal amount of olive oil.
Bake the chicken in the oven for 18-20 minutes until it reaches an internal temperature of 165°F and becomes golden and crispy.
Meanwhile, in a small bowl, mix the non-fat Greek yogurt, olive oil, and finely chopped fresh herbs to create the herb aioli.
Slice the whole wheat bun in half and lightly toast if desired.
Assemble the sandwich by spreading herb aioli on both halves, then layering with the baked chicken cutlet, romaine lettuce leaves, and tomato slices.
Serve immediately and enjoy your nutritious and flavorful crispy baked chicken cutlet sandwich.