Crispy Panko Chicken Cutlets with Roasted Asparagus

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

Crispy Panko Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Panko Chicken Cutlets with Roasted Asparagus

Enjoy a light yet satisfying dish featuring tender chicken cutlets coated in a crispy panko crust, perfectly paired with roasted asparagus. This recipe offers a delightful crunch with every bite, balanced by the fresh, vibrant flavors of the asparagus, making it an ideal option for a balanced meal.

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NUTRITION

420kcal
Protein
47g
Fat
19.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Panko Breadcrumbs

1 large Egg White

1 tbsp Olive Oil

1 bunch Asparagus (about 100g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Rinse the chicken breast and pat dry. Season both sides lightly with salt and pepper.

  • 3

    Set up a dredging station: Place the egg white in a shallow bowl and the panko breadcrumbs in another. Dip each chicken piece first in the egg white, then evenly coat with the panko breadcrumbs.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side until the coating is golden and the chicken is nearly cooked through.

  • 5

    While the chicken is cooking, trim the woody ends of the asparagus. Toss asparagus lightly with a pinch of salt and a drizzle of olive oil, then spread them onto a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for about 10-12 minutes, or until tender and slightly crisp.

  • 7

    Ensure the chicken cutlets reach an internal temperature of 165°F for safety. Serve the crispy chicken cutlets alongside the roasted asparagus for a balanced meal.

Crispy Panko Chicken Cutlets with Roasted Asparagus

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

Crispy Panko Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Panko Chicken Cutlets with Roasted Asparagus

Enjoy a light yet satisfying dish featuring tender chicken cutlets coated in a crispy panko crust, perfectly paired with roasted asparagus. This recipe offers a delightful crunch with every bite, balanced by the fresh, vibrant flavors of the asparagus, making it an ideal option for a balanced meal.

NUTRITION

420kcal
Protein
47g
Fat
19.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Panko Breadcrumbs

1 large Egg White

1 tbsp Olive Oil

1 bunch Asparagus (about 100g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Rinse the chicken breast and pat dry. Season both sides lightly with salt and pepper.

  • 3

    Set up a dredging station: Place the egg white in a shallow bowl and the panko breadcrumbs in another. Dip each chicken piece first in the egg white, then evenly coat with the panko breadcrumbs.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side until the coating is golden and the chicken is nearly cooked through.

  • 5

    While the chicken is cooking, trim the woody ends of the asparagus. Toss asparagus lightly with a pinch of salt and a drizzle of olive oil, then spread them onto a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for about 10-12 minutes, or until tender and slightly crisp.

  • 7

    Ensure the chicken cutlets reach an internal temperature of 165°F for safety. Serve the crispy chicken cutlets alongside the roasted asparagus for a balanced meal.