Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

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

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

Enjoy a light yet satisfying sandwich featuring a crispy baked chicken cutlet, nestled between a whole wheat bun with fresh lettuce, tomato, and a vibrant homemade herb aioli. The perfectly baked breadcrumb coating adds a delightful crunch while the tender chicken and creamy aioli elevate every bite.

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NUTRITION

500kcal
Protein
58.1g
Fat
10.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 Whole Wheat Bun (50g)

1/4 cup Panko Breadcrumbs (20g)

1 Egg White (30g)

2 Lettuce Leaves

2 Tomato Slices (40g)

2 tbsp Herb Aioli (30g)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast to an even thickness. In a shallow bowl, add the egg white and lightly beat. In another bowl, place the panko breadcrumbs.

  • 3

    Dip the chicken into the egg white, then coat evenly with panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded chicken on the baking sheet and bake for 15-18 minutes or until the internal temperature reaches 165°F, flipping halfway through for even crispiness.

  • 5

    While the chicken bakes, prepare the herb aioli by mixing Greek yogurt with your choice of finely chopped fresh herbs (such as parsley, basil, or dill) and a squeeze of lemon juice.

  • 6

    Toast the whole wheat bun lightly in the oven or on a skillet. Assemble your sandwich by layering lettuce, tomato slices, and the crispy chicken cutlet, then drizzle the herb aioli on top.

  • 7

    Serve immediately and enjoy your flavorful, crispy baked chicken cutlet sandwich.

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

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

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

Enjoy a light yet satisfying sandwich featuring a crispy baked chicken cutlet, nestled between a whole wheat bun with fresh lettuce, tomato, and a vibrant homemade herb aioli. The perfectly baked breadcrumb coating adds a delightful crunch while the tender chicken and creamy aioli elevate every bite.

NUTRITION

500kcal
Protein
58.1g
Fat
10.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 Whole Wheat Bun (50g)

1/4 cup Panko Breadcrumbs (20g)

1 Egg White (30g)

2 Lettuce Leaves

2 Tomato Slices (40g)

2 tbsp Herb Aioli (30g)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast to an even thickness. In a shallow bowl, add the egg white and lightly beat. In another bowl, place the panko breadcrumbs.

  • 3

    Dip the chicken into the egg white, then coat evenly with panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded chicken on the baking sheet and bake for 15-18 minutes or until the internal temperature reaches 165°F, flipping halfway through for even crispiness.

  • 5

    While the chicken bakes, prepare the herb aioli by mixing Greek yogurt with your choice of finely chopped fresh herbs (such as parsley, basil, or dill) and a squeeze of lemon juice.

  • 6

    Toast the whole wheat bun lightly in the oven or on a skillet. Assemble your sandwich by layering lettuce, tomato slices, and the crispy chicken cutlet, then drizzle the herb aioli on top.

  • 7

    Serve immediately and enjoy your flavorful, crispy baked chicken cutlet sandwich.