Crispy Herb-Crusted Chicken Cutlets with Lemon

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

Crispy Herb-Crusted Chicken Cutlets with Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Cutlets with Lemon

Savor the crisp, light coating of almond flour and fresh herbs on tender chicken cutlets, finished with a bright splash of lemon. This well-balanced dish combines a satisfying crunch with juicy, flavorful chicken ideal for any meal of the day.

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NUTRITION

427kcal
Protein
43.1g
Fat
24.7g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlet

1 whole Egg

1/4 cup Almond Flour

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 Lemon wedge

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Lightly season the chicken cutlet with salt and pepper.

  • 3

    In a shallow bowl, beat the egg until well combined.

  • 4

    In another bowl, mix the almond flour with the chopped fresh herbs.

  • 5

    Dip the chicken cutlet first into the beaten egg, then coat evenly with the herb-almond flour mixture.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly brush with olive oil.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and squeeze a fresh lemon wedge over the top before serving.

Crispy Herb-Crusted Chicken Cutlets with Lemon

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

Crispy Herb-Crusted Chicken Cutlets with Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Cutlets with Lemon

Savor the crisp, light coating of almond flour and fresh herbs on tender chicken cutlets, finished with a bright splash of lemon. This well-balanced dish combines a satisfying crunch with juicy, flavorful chicken ideal for any meal of the day.

NUTRITION

427kcal
Protein
43.1g
Fat
24.7g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlet

1 whole Egg

1/4 cup Almond Flour

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 Lemon wedge

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Lightly season the chicken cutlet with salt and pepper.

  • 3

    In a shallow bowl, beat the egg until well combined.

  • 4

    In another bowl, mix the almond flour with the chopped fresh herbs.

  • 5

    Dip the chicken cutlet first into the beaten egg, then coat evenly with the herb-almond flour mixture.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly brush with olive oil.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and squeeze a fresh lemon wedge over the top before serving.