Crispy Chicken Cutlets with Roasted Root Vegetables

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

Crispy Chicken Cutlets with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Cutlets with Roasted Root Vegetables

Enjoy a deliciously crispy chicken cutlet paired with a medley of roasted root vegetables. The tender, seasoned chicken is lightly crisped to perfection and complemented with the natural sweetness of carrots and parsnips, bringing a satisfying balance of textures and flavors to your plate.

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NUTRITION

479kcal
Protein
50.6g
Fat
14.8g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast Cutlet (approx. 170g)

100g Carrot, peeled and cut

100g Parsnip, peeled and cut

1 teaspoon Olive Oil

1 tablespoon Whole Wheat Breadcrumbs

1 large Egg, beaten

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken cutlet with salt and pepper.

  • 3

    Prepare a dredging station: in one shallow dish, place the whole wheat breadcrumbs; in another, lightly beat the egg.

  • 4

    Dip the chicken cutlet first in the egg and then coat it evenly with the breadcrumbs.

  • 5

    Heat a non-stick skillet over medium heat and add a few drops of olive oil. Sear the chicken on both sides until golden and crispy, about 2-3 minutes per side.

  • 6

    Meanwhile, toss the chopped carrots and parsnips in the remaining olive oil, salt, and pepper. Spread them on the prepared baking sheet.

  • 7

    Place the vegetables in the oven and roast for 20-25 minutes, or until tender and slightly caramelized.

  • 8

    Serve the crispy chicken cutlet alongside the roasted root vegetables for a balanced, nutrient-rich meal.

Crispy Chicken Cutlets with Roasted Root Vegetables

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

Crispy Chicken Cutlets with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Cutlets with Roasted Root Vegetables

Enjoy a deliciously crispy chicken cutlet paired with a medley of roasted root vegetables. The tender, seasoned chicken is lightly crisped to perfection and complemented with the natural sweetness of carrots and parsnips, bringing a satisfying balance of textures and flavors to your plate.

NUTRITION

479kcal
Protein
50.6g
Fat
14.8g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast Cutlet (approx. 170g)

100g Carrot, peeled and cut

100g Parsnip, peeled and cut

1 teaspoon Olive Oil

1 tablespoon Whole Wheat Breadcrumbs

1 large Egg, beaten

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken cutlet with salt and pepper.

  • 3

    Prepare a dredging station: in one shallow dish, place the whole wheat breadcrumbs; in another, lightly beat the egg.

  • 4

    Dip the chicken cutlet first in the egg and then coat it evenly with the breadcrumbs.

  • 5

    Heat a non-stick skillet over medium heat and add a few drops of olive oil. Sear the chicken on both sides until golden and crispy, about 2-3 minutes per side.

  • 6

    Meanwhile, toss the chopped carrots and parsnips in the remaining olive oil, salt, and pepper. Spread them on the prepared baking sheet.

  • 7

    Place the vegetables in the oven and roast for 20-25 minutes, or until tender and slightly caramelized.

  • 8

    Serve the crispy chicken cutlet alongside the roasted root vegetables for a balanced, nutrient-rich meal.