Name: Pan-Fried Chicken Cutlet with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 large Egg; 1.5 tbsp Almond flour; 1 tsp Dried oregano; 1 tsp Dried thyme; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Extra virgin olive oil; 2 cups 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

Pan-Fried Chicken Cutlet with Herbs

Tender chicken breast pan-fried with a fragrant herb and almond crust, served over a bed of zesty arugula for a satisfyingly crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.0g

Fat

24.0g

Carbs

7.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 large Egg

1.5 tbsp Almond flour

1 tsp Dried oregano

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

2 cups Arugula

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Butterfly the chicken breast and pound it to a 1/2-inch thickness for even cooking.
2
In a shallow dish, whisk the egg until smooth.
3
In another dish, combine almond flour, oregano, thyme, garlic powder, salt, and pepper.
4
Dredge the chicken in the egg wash, then press firmly into the herb mixture to coat both sides.
5
Heat the olive oil in a large skillet over medium heat.
6
Cook the chicken for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.
7
Toss the fresh arugula with lemon juice and serve immediately with the warm cutlet.