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

Savor the delightful crunch of these herb-crusted chicken cutlets featuring tender chicken breast coated in a light almond flour crust, infused with aromatic herbs. Perfectly golden and bursting with flavor, this dish is a wholesome, protein-packed option suitable for any meal of the day.

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NUTRITION

354kcal
Protein
41.3g
Fat
15.7g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (150g)

1 large Egg White

0.25 cup Almond Flour (28g)

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Place the chicken between two sheets of plastic wrap and gently pound to an even thickness.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy.

  • 4

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

  • 5

    Dip the chicken cutlet into the egg white, ensuring it is fully coated, then dredge in the almond flour mixture, pressing gently so the coating adheres well.

  • 6

    Place the coated chicken onto the prepared baking sheet. Optionally, spray lightly with a cooking spray to help achieve extra crispiness.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is golden and crisp.

  • 8

    Let the chicken rest for a few minutes 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

Savor the delightful crunch of these herb-crusted chicken cutlets featuring tender chicken breast coated in a light almond flour crust, infused with aromatic herbs. Perfectly golden and bursting with flavor, this dish is a wholesome, protein-packed option suitable for any meal of the day.

NUTRITION

354kcal
Protein
41.3g
Fat
15.7g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (150g)

1 large Egg White

0.25 cup Almond Flour (28g)

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Place the chicken between two sheets of plastic wrap and gently pound to an even thickness.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy.

  • 4

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

  • 5

    Dip the chicken cutlet into the egg white, ensuring it is fully coated, then dredge in the almond flour mixture, pressing gently so the coating adheres well.

  • 6

    Place the coated chicken onto the prepared baking sheet. Optionally, spray lightly with a cooking spray to help achieve extra crispiness.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is golden and crisp.

  • 8

    Let the chicken rest for a few minutes before serving.