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 crunch of lightly breaded chicken cutlets adorned with fragrant herbs and a burst of fresh lemon. This dish melds tender, juicy chicken with a delicate almond flour crust, perfectly pan-seared in olive oil for a delightful balance of textures and zesty flavor.

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NUTRITION

359kcal
Protein
40.1g
Fat
20.2g
Carbs
4.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlet

1/8 cup Almond Flour

1 large Egg

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the chicken cutlet between two pieces of plastic wrap and gently pound to an even thickness for uniform cooking.

  • 2

    In a shallow bowl, whisk the egg until fully beaten. In another shallow dish, combine the almond flour, mixed dried herbs, salt, and pepper.

  • 3

    Dip the chicken cutlet first into the beaten egg, then dredge in the almond flour mixture, ensuring an even coating on both sides.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken, cooking for about 4-5 minutes per side or until the cutlet is golden and cooked through.

  • 5

    During the last minute of cooking, drizzle the lemon juice over the chicken to infuse a fresh, zesty flavor.

  • 6

    Remove from heat and let it rest briefly before serving to retain juices. Enjoy your crispy herb-crusted chicken cutlet with a side of greens or your favorite vegetable for a balanced meal.

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 crunch of lightly breaded chicken cutlets adorned with fragrant herbs and a burst of fresh lemon. This dish melds tender, juicy chicken with a delicate almond flour crust, perfectly pan-seared in olive oil for a delightful balance of textures and zesty flavor.

NUTRITION

359kcal
Protein
40.1g
Fat
20.2g
Carbs
4.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlet

1/8 cup Almond Flour

1 large Egg

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Place the chicken cutlet between two pieces of plastic wrap and gently pound to an even thickness for uniform cooking.

  • 2

    In a shallow bowl, whisk the egg until fully beaten. In another shallow dish, combine the almond flour, mixed dried herbs, salt, and pepper.

  • 3

    Dip the chicken cutlet first into the beaten egg, then dredge in the almond flour mixture, ensuring an even coating on both sides.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken, cooking for about 4-5 minutes per side or until the cutlet is golden and cooked through.

  • 5

    During the last minute of cooking, drizzle the lemon juice over the chicken to infuse a fresh, zesty flavor.

  • 6

    Remove from heat and let it rest briefly before serving to retain juices. Enjoy your crispy herb-crusted chicken cutlet with a side of greens or your favorite vegetable for a balanced meal.