Crispy Baked Chicken Cutlets with Fresh Greens

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

Crispy Baked Chicken Cutlets with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Fresh Greens

Enjoy a perfectly balanced dish featuring a tender chicken cutlet with a light, crispy coating paired with a vibrant salad of fresh greens and cherry tomatoes. This dish brings a satisfying crunch and refreshing finish with a drizzle of olive oil and a splash of lemon.

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NUTRITION

328kcal
Protein
39.8g
Fat
9.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlet

1 large Egg White

1/3 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 cups Mixed Greens (Spinach and Arugula)

1/2 cup Cherry Tomatoes

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast cutlet on both sides with salt and pepper, or your favorite herbs.

  • 3

    Place the egg white in a shallow bowl. In another bowl, add the whole wheat breadcrumbs.

  • 4

    Dip the chicken cutlet into the egg white, allowing any excess to drip off, then coat evenly with the breadcrumbs.

  • 5

    Place the breaded chicken on the prepared baking sheet. Drizzle or lightly brush with olive oil for extra crispiness.

  • 6

    Bake in the preheated oven for about 20 minutes, or until the chicken is cooked through and the coating is golden and crispy.

  • 7

    Meanwhile, toss the mixed greens and cherry tomatoes in a bowl. Squeeze the lemon wedge over the salad and drizzle with a bit of extra olive oil if desired.

  • 8

    Serve the crispy baked chicken cutlet warm alongside the fresh greens for a balanced and flavorful meal.

Crispy Baked Chicken Cutlets with Fresh Greens

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

Crispy Baked Chicken Cutlets with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Fresh Greens

Enjoy a perfectly balanced dish featuring a tender chicken cutlet with a light, crispy coating paired with a vibrant salad of fresh greens and cherry tomatoes. This dish brings a satisfying crunch and refreshing finish with a drizzle of olive oil and a splash of lemon.

NUTRITION

328kcal
Protein
39.8g
Fat
9.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlet

1 large Egg White

1/3 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 cups Mixed Greens (Spinach and Arugula)

1/2 cup Cherry Tomatoes

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast cutlet on both sides with salt and pepper, or your favorite herbs.

  • 3

    Place the egg white in a shallow bowl. In another bowl, add the whole wheat breadcrumbs.

  • 4

    Dip the chicken cutlet into the egg white, allowing any excess to drip off, then coat evenly with the breadcrumbs.

  • 5

    Place the breaded chicken on the prepared baking sheet. Drizzle or lightly brush with olive oil for extra crispiness.

  • 6

    Bake in the preheated oven for about 20 minutes, or until the chicken is cooked through and the coating is golden and crispy.

  • 7

    Meanwhile, toss the mixed greens and cherry tomatoes in a bowl. Squeeze the lemon wedge over the salad and drizzle with a bit of extra olive oil if desired.

  • 8

    Serve the crispy baked chicken cutlet warm alongside the fresh greens for a balanced and flavorful meal.