YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cutlets with Zesty Marinara and Turkey Pepperoni
Savor this wholesome dish featuring tender chicken cutlets coated in a crisp almond flour crust, lightly dipped in a delicate egg wash, then baked to perfection. Topped with a vibrant, zesty marinara sauce and savory turkey pepperoni, this dish marries satisfying crunch with exciting flavor contrasts, ideal for a balanced meal any time of day.
INGREDIENTS
3 oz Chicken Breast Cutlet
1/4 cup Almond Flour
1/2 Egg (lightly beaten)
1/2 cup Marinara Sauce
1 oz Turkey Pepperoni
PREPARATION
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Place the lightly beaten egg in a shallow dish. In another shallow bowl, add the almond flour.
Dip each chicken cutlet first in the egg wash, then coat evenly with almond flour. Shake off any excess.
Arrange the coated cutlets on the prepared baking tray. Bake in the preheated oven for about 15-18 minutes or until the chicken is cooked through and the coating is crisp.
Warm the marinara sauce in a small saucepan over medium heat until it starts to simmer, stirring occasionally.
Place the baked chicken cutlets on a serving plate, spoon the zesty marinara sauce generously on top, and then scatter the turkey pepperoni slices over the dish.
Serve immediately and enjoy the perfect blend of crispy, tangy, and savory flavors.