YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken Cutlets
Enjoy these delightfully crispy chicken cutlets with a crunchy almond crust. Perfectly seasoned and lightly pan-fried in olive oil, these cutlets bring a satisfying nutty flavor and a tender, juicy chicken center. An ideal balance of protein and healthy fats, this dish works beautifully for any meal of the day.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg
1 tsp Olive Oil
Pinch Salt
Pinch Black Pepper
Pinch Garlic Powder
PREPARATION
Start by pounding the chicken breast lightly to achieve an even thickness for uniform cooking.
In a shallow bowl, whisk the egg until smooth.
In another bowl, combine the almond flour with a pinch of salt, black pepper, and garlic powder.
Dip the chicken cutlets into the egg, ensuring each piece is well coated, then dredge in the almond flour mixture, pressing gently so the coating adheres.
Heat the olive oil in a non-stick skillet over medium heat.
Place the crusted chicken cutlets in the skillet and cook for about 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through.
Remove from heat, let rest for a couple of minutes, then serve warm.