Crispy Almond-Crusted Chicken Cutlets

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

Crispy Almond-Crusted Chicken Cutlets

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken Cutlets

Enjoy a crispy, flavor-packed chicken cutlet coated in a savory almond crust for a satisfying meal that’s both lean and delicious. The tender chicken paired with a crunchy, nutty finish and a hint of lemon creates a harmonious balance of textures and flavors perfect for any meal time.

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NUTRITION

461kcal
Protein
47.1g
Fat
27.6g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 tsp Avocado Oil

1 Lemon Wedge

Salt, Pepper, and Garlic Powder to taste

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PREPARATION

  • 1

    Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness.

  • 2

    Season the chicken evenly with salt, pepper, and garlic powder.

  • 3

    Beat the egg in a shallow dish.

  • 4

    In another shallow dish, spread out the almond flour.

  • 5

    Dip the chicken first into the beaten egg to coat, then press it into the almond flour mixture until fully coated.

  • 6

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Cook the chicken cutlet for about 3-4 minutes per side or until the internal temperature reaches 165°F.

  • 8

    Remove the cutlet from the skillet and let it rest for a minute.

  • 9

    Squeeze a lemon wedge over the top before serving to add a bright, tangy finish.

Crispy Almond-Crusted Chicken Cutlets

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

Crispy Almond-Crusted Chicken Cutlets

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken Cutlets

Enjoy a crispy, flavor-packed chicken cutlet coated in a savory almond crust for a satisfying meal that’s both lean and delicious. The tender chicken paired with a crunchy, nutty finish and a hint of lemon creates a harmonious balance of textures and flavors perfect for any meal time.

NUTRITION

461kcal
Protein
47.1g
Fat
27.6g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 tsp Avocado Oil

1 Lemon Wedge

Salt, Pepper, and Garlic Powder to taste

PREPARATION

  • 1

    Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness.

  • 2

    Season the chicken evenly with salt, pepper, and garlic powder.

  • 3

    Beat the egg in a shallow dish.

  • 4

    In another shallow dish, spread out the almond flour.

  • 5

    Dip the chicken first into the beaten egg to coat, then press it into the almond flour mixture until fully coated.

  • 6

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Cook the chicken cutlet for about 3-4 minutes per side or until the internal temperature reaches 165°F.

  • 8

    Remove the cutlet from the skillet and let it rest for a minute.

  • 9

    Squeeze a lemon wedge over the top before serving to add a bright, tangy finish.