Crispy Herb-Crusted Chicken Cutlets with Lemon

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

Crispy Herb-Crusted Chicken Cutlets with Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Cutlets with Lemon

Enjoy tender chicken cutlets enveloped in a crunchy herb crust that bursts with fresh, zesty lemon flavor. This versatile dish is perfect for any time of day—wholesome enough for breakfast, satisfying for lunch, and elegant for dinner.

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NUTRITION

283kcal
Protein
36.8g
Fat
8.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 tbsp Whole Wheat Flour (8g)

1 large Egg White (33g)

2 tbsp Fresh Mixed Herbs (8g)

1/2 medium Lemon (30g)

2 tsp Olive Oil (9g)

Salt and Pepper 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 for uniform cooking.

  • 2

    In a shallow bowl, mix the whole wheat flour with chopped fresh herbs, a pinch of salt and pepper.

  • 3

    In another bowl, whisk the egg white until slightly frothy. Add the lemon zest and a few drops of lemon juice.

  • 4

    Lightly coat the chicken cutlet first in the herb-flour mixture, then dip it in the egg white mixture, ensuring it is evenly covered.

  • 5

    Heat the olive oil over medium heat in a skillet. Once hot, add the chicken cutlet and cook for about 3-4 minutes on each side, or until golden and crispy.

  • 6

    Squeeze additional lemon juice over the cooked cutlet for an extra burst of flavor, and serve immediately.

Crispy Herb-Crusted Chicken Cutlets with Lemon

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

Crispy Herb-Crusted Chicken Cutlets with Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Cutlets with Lemon

Enjoy tender chicken cutlets enveloped in a crunchy herb crust that bursts with fresh, zesty lemon flavor. This versatile dish is perfect for any time of day—wholesome enough for breakfast, satisfying for lunch, and elegant for dinner.

NUTRITION

283kcal
Protein
36.8g
Fat
8.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 tbsp Whole Wheat Flour (8g)

1 large Egg White (33g)

2 tbsp Fresh Mixed Herbs (8g)

1/2 medium Lemon (30g)

2 tsp Olive Oil (9g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the whole wheat flour with chopped fresh herbs, a pinch of salt and pepper.

  • 3

    In another bowl, whisk the egg white until slightly frothy. Add the lemon zest and a few drops of lemon juice.

  • 4

    Lightly coat the chicken cutlet first in the herb-flour mixture, then dip it in the egg white mixture, ensuring it is evenly covered.

  • 5

    Heat the olive oil over medium heat in a skillet. Once hot, add the chicken cutlet and cook for about 3-4 minutes on each side, or until golden and crispy.

  • 6

    Squeeze additional lemon juice over the cooked cutlet for an extra burst of flavor, and serve immediately.