Herb-Crusted Chicken Cutlet with Soft Scrambled Eggs and Sourdough

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

Herb-Crusted Chicken Cutlet with Soft Scrambled Eggs and Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken Cutlet with Soft Scrambled Eggs and Sourdough

Enjoy a delightful meal featuring a lightly herb-crusted chicken cutlet paired with creamy, soft scrambled eggs and a toasted slice of sourdough, perfect for any time of day. The dish offers a satisfying blend of protein and whole grains with aromatic herbs and a touch of olive oil, ensuring a balanced and flavorful dining experience.

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NUTRITION

362kcal
Protein
37.4g
Fat
11.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (skinless)

2 large Eggs

1 slice Sourdough Bread

1/2 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pound the chicken breast to achieve an even cutlet thickness for uniform cooking. Lightly season both sides with salt, pepper, and finely chopped fresh herbs.

  • 2

    Preheat a non-stick skillet over medium heat. Optionally, lightly spray the pan to avoid sticking.

  • 3

    Cook the chicken cutlet for about 3-4 minutes per side, or until fully cooked and a golden crust forms from the herbs.

  • 4

    While the chicken is cooking, warm another non-stick pan over low heat and add the olive oil. Crack the eggs into a bowl, whisk with a pinch of salt and pepper.

  • 5

    Pour the eggs into the warm pan and gently stir continuously to create soft, creamy scrambled eggs.

  • 6

    Toast the slice of sourdough bread until it's lightly crisp.

  • 7

    Plate the herb-crusted chicken cutlet alongside a serving of soft scrambled eggs and toasted sourdough. Serve warm and enjoy your balanced, protein-packed meal.

Herb-Crusted Chicken Cutlet with Soft Scrambled Eggs and Sourdough

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

Herb-Crusted Chicken Cutlet with Soft Scrambled Eggs and Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken Cutlet with Soft Scrambled Eggs and Sourdough

Enjoy a delightful meal featuring a lightly herb-crusted chicken cutlet paired with creamy, soft scrambled eggs and a toasted slice of sourdough, perfect for any time of day. The dish offers a satisfying blend of protein and whole grains with aromatic herbs and a touch of olive oil, ensuring a balanced and flavorful dining experience.

NUTRITION

362kcal
Protein
37.4g
Fat
11.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (skinless)

2 large Eggs

1 slice Sourdough Bread

1/2 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pound the chicken breast to achieve an even cutlet thickness for uniform cooking. Lightly season both sides with salt, pepper, and finely chopped fresh herbs.

  • 2

    Preheat a non-stick skillet over medium heat. Optionally, lightly spray the pan to avoid sticking.

  • 3

    Cook the chicken cutlet for about 3-4 minutes per side, or until fully cooked and a golden crust forms from the herbs.

  • 4

    While the chicken is cooking, warm another non-stick pan over low heat and add the olive oil. Crack the eggs into a bowl, whisk with a pinch of salt and pepper.

  • 5

    Pour the eggs into the warm pan and gently stir continuously to create soft, creamy scrambled eggs.

  • 6

    Toast the slice of sourdough bread until it's lightly crisp.

  • 7

    Plate the herb-crusted chicken cutlet alongside a serving of soft scrambled eggs and toasted sourdough. Serve warm and enjoy your balanced, protein-packed meal.