YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Cutlet Sandwich with Fresh Slaw
Enjoy a satisfying, crunchy chicken cutlet sandwich featuring a golden baked chicken breast coated in whole wheat breadcrumbs, complemented by a refreshing slaw of shredded cabbage and carrots, all brought together with a tangy Greek yogurt sauce. This dish balances crisp textures with fresh flavors for a nutritious meal.
INGREDIENTS
4 oz Boneless Skinless Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 Egg White
1 Whole Wheat Bun
1/2 cup Shredded Cabbage
1/4 cup Shredded Carrots
1 tbsp Plain Nonfat Greek Yogurt
Olive Oil Cooking Spray
Salt and Pepper to taste
1 tsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
Pound the chicken breast to an even thickness for uniform cooking. Season both sides with salt and pepper.
In a shallow bowl, whisk the egg white. In another plate, spread the whole wheat breadcrumbs.
Dip the chicken breast in the egg white, ensuring it’s coated, then press into the breadcrumbs until evenly covered.
Place the breaded chicken on the prepared baking sheet and lightly spray the top with olive oil.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is cooked through and crispy.
While the chicken bakes, prepare the fresh slaw by combining shredded cabbage, shredded carrots, lemon juice, a pinch of salt, and a dollop of Greek yogurt in a bowl.
Lightly toast the whole wheat bun either in a toaster or in a skillet for added crunch.
Assemble the sandwich by placing the crispy baked chicken cutlet on the bun, topping it with fresh slaw, and serving immediately.