YOUR SOLIN GENERATED RECIPE
Crispy Parmesan Chicken Cutlets with Fresh Tomato Cucumber Salad and Creamy Chipotle Dressing
Enjoy a satisfyingly crunchy Parmesan-crusted chicken cutlet paired with a refreshing tomato-cucumber salad drizzled with a silky, tangy chipotle dressing. This dish balances vibrant, crisp vegetables with warm, savory chicken, making it a dynamic, wholesome choice for a meal any time of day.
INGREDIENTS
5 oz Chicken Breast Cutlet
2 tbsp Grated Parmesan Cheese
1/4 cup Whole Wheat Breadcrumbs
1 large Egg
1 medium Tomato
1/2 medium Cucumber
2 tbsp Nonfat Greek Yogurt
1/2 tsp Chipotle Pepper in Adobo Sauce
1 garlic clove
1 tsp Olive Oil
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a shallow dish, combine the whole wheat breadcrumbs and grated Parmesan cheese.
In another bowl, beat the egg.
Dip each chicken cutlet first in the beaten egg, then dredge evenly in the breadcrumb-Parmesan mixture.
Heat olive oil in a skillet over medium heat and lightly sear the chicken cutlets on each side until golden, about 2-3 minutes per side.
Transfer the seared cutlets to the prepared baking sheet and finish cooking in the oven for 8-10 minutes until the chicken reaches an internal temperature of 165°F.
Meanwhile, dice the tomato and slice the cucumber; combine in a bowl.
In a small bowl, mix nonfat Greek yogurt, minced garlic, chipotle pepper, and a pinch of salt to create the creamy chipotle dressing.
Toss the salad with the dressing or drizzle on top as desired.
Plate the crispy chicken cutlets alongside the fresh salad and serve immediately.