YOUR SOLIN GENERATED RECIPE
Crispy Air Fryer Chicken Cutlet with Garlic Wilted Spinach
Savor a light yet satisfying dish featuring a perfectly air-fried chicken cutlet with a crunchy almond flour coating, accompanied by garlicky wilted spinach. This dish delivers a balanced blend of lean protein and vibrant greens, making it an ideal option for a clean, energizing meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1 large Egg White
2 tbsp Almond Flour
2 cups Fresh Spinach
1 tsp Olive Oil
1 Garlic Clove
Pinch of Salt
Pinch of Black Pepper
Pinch of Italian Seasoning
PREPARATION
Preheat your air fryer to 400°F.
Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness.
In a shallow bowl, combine the egg white. In another plate, mix the almond flour with a pinch each of salt, black pepper, and Italian seasoning.
Dip the chicken cutlet first into the egg white and then coat evenly with the almond flour mixture.
Place the coated chicken in the air fryer basket and cook for 10-12 minutes, flipping halfway through for even crispiness.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the spinach to the skillet and sauté for 2-3 minutes until wilted and tender. Season with a pinch of salt if desired.
Plate the crispy chicken cutlet alongside the garlic wilted spinach and serve immediately.