Baked chicken cutlet with tomato and cucumber salad and bread

Ingredients

For 1 serving

• Chicken breast140 g
• Egg whites33 g
• Breadcrumbs25 g
• Tomatoes150 g
• Cucumber100 g
• Dried oreganoto taste
• Bread30 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Place the chicken breast between two sheets of baking paper and pound it to an even thickness of about 1 cm; season with salt and black pepper.
3. Lightly beat the egg whites in a shallow dish and put the breadcrumbs in another; dip the chicken first in the egg whites, then in the breadcrumbs, pressing well so the coating sticks on both sides.
4. Place the cutlet on the tray, drizzle with half the oil and bake for 18 minutes, turning halfway, until the coating is golden and crisp and the meat is white in the centre.
5. Meanwhile wash the tomatoes and cucumber, cut them into pieces and dress with the remaining oil, dried oregano and a pinch of salt.
6. Serve the cutlet with the salad and the bread.