YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Cutlets with Zesty Lemon
Tender chicken breasts coated in a savory almond-parmesan crust and baked until golden brown, finished with a bright and zesty lemon drizzle.
INGREDIENTS
5 oz chicken breast
2 tbsp almond flour
1 tbsp parmesan cheese
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tsp extra virgin olive oil
1 medium lemon
1 cup asparagus spears
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the chicken breast into thin, even cutlets and pat them thoroughly dry with a paper towel to ensure maximum crispiness.
In a shallow bowl, whisk together the almond flour, parmesan cheese, garlic powder, sea salt, and black pepper.
Lightly brush the chicken cutlets with 1 teaspoon of the olive oil, then press each side into the almond flour mixture until well-coated.
Arrange the breaded chicken on one side of the baking sheet and place the asparagus spears on the other side.
Drizzle the remaining 1 teaspoon of olive oil over the asparagus and toss lightly to coat.
Bake for 12 to 15 minutes, or until the chicken is cooked through and the crust is beautifully golden.
Remove from the oven and immediately top the chicken with fresh lemon zest and a generous squeeze of lemon juice before serving.