Crispy Healthy Summer Chicken Cutlets

This is one of my favorite weeknight meals when I want something super satisfying that feels fresh. I made this lowcarb by using lowcarb breadcrumbs, but you can use normal breadcrumbs, either way, its just so delicious. The chicken is juicy from the tenderizing we do at the beginning, the mozzarella turns perfectly melty, and that tomato salad on top just makes it feel like summer. It’s lowcarb, high protein, and comes together super fast. Top it with lemon zest and juice, and it tastes like the best of summer.

Here’s how I made it:

1.Preheat oven to 400F.

2.Grab 2 chicken brsts and pound them down with a meat tenderizer or back of a knife until evenly thin.

3.Set up two bowls or plates. Crack 2 eggs in one and whisk well. In the second, pour in 1 cup of your favorite breadcrumbs. Any Italian-style breadcrumbs work if you’re not lowcarb. I used @realphatfoods lowcarb Italian crumbs, but pork rinds work great too if you are watching carbs.

3.Dip each chicken piece in the egg wash, then coat in breadcrumbs on both sides.

4.Lay them on a rack over a baking tray so air can circulate underneath.

5.Bake for 23-25 minutes, or until internal temp hits 165F.

6.While that’s going, make a quick tomato salad with a pint of cherry tomatoes, olive oil, lemon zest, salt, and pepper. Toss and set aside.

7.Remove chicken from oven, top with mozzarella slices, and bake for another 3-ish mins until melted

8.Plate it with the tomato salad, avocado slices, fresh basil, extra lemon zest, a squeeze of lemon juice, and a bit of finely shredded parmesan or pecorino.

ENJOY!
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#summerrecipes #highprotein #lowercarb #lowcarbrecipes #goodmoodfood #healthyrecipes #keto #mediterraneanfood