Name: Parmesan-Crusted Chicken Cutlets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 3 tbsp grated parmesan cheese; 1 tbsp almond flour; 1 large egg; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 cup baby arugula; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Parmesan-Crusted Chicken Cutlets

Golden pan-seared chicken cutlets coated in a savory parmesan and almond flour crust, served alongside a crisp lemon-dressed arugula salad.

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NUTRITION

Protein

50.0g

Fat

22.1g

Carbs

5.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

3 tbsp grated parmesan cheese

1 tbsp almond flour

1 large egg

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 cup baby arugula

1 tsp lemon juice

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PREPARATION

1
Slice the chicken breast into thin cutlets and season both sides with sea salt, black pepper, and garlic powder.
2
In a shallow bowl, whisk the egg until smooth. In a separate shallow dish, combine the grated parmesan cheese and almond flour.
3
Dip each chicken cutlet into the egg wash, allowing any excess to drip off, then press firmly into the parmesan mixture until evenly coated.
4
Heat the olive oil in a non-stick skillet over medium heat.
5
Place the chicken cutlets in the skillet and cook for 3-4 minutes per side, or until the crust is golden brown and the chicken is cooked through.
6
In a small bowl, toss the baby arugula with lemon juice.
7
Serve the warm chicken cutlets immediately with the fresh arugula salad on the side.