How To Make Breaded Chicken Cutlets with Deconstructed Guacamole
Done in 30 minutes, these breaded chicken cutlets are cooked until perfectly golden. This dish comes with avocado and tomato tossed in lime juice.
Serves:
Ingredients
For The Chicken:
- 16ozchicken breasts,(2 boneless), cut in half lengthwise
- ¼tspseasoned salt,such as adobo seasoning
- 2large egg whites,beaten
- ½tspsazon,homemade or packaged
- ½cupseasoned breadcrumbs
- 1½tbspolive oil
For the Deconstructed Guacamole:
- 4ozHass avocado,(from 1 small)
- 1cupgrape tomatoes,halved
- ¼cupslivered red onion
- ¼cupcilantro leaves
- ¼tspkosher salt and black pepper
- ¼tspcumin
- ½lime,juiced
- 4lime wedges,for serving
Instructions
-
Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl.
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In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
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Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot, add the cutlets and cook for about 6 minutes on each side, until golden brown and cooked through.
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In a large bowl, combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice.
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Gently toss and serve over the chicken with additional lime wedges.
Nutrition
- Calories: 365.14kcal
- Fat: 20.62g
- Saturated Fat: 4.51g
- Trans Fat: 0.12g
- Monounsaturated Fat: 10.98g
- Polyunsaturated Fat: 3.60g
- Carbohydrates: 16.87g
- Fiber: 3.76g
- Sugar: 3.01g
- Protein: 28.49g
- Cholesterol: 72.57mg
- Sodium: 466.30mg
- Calcium: 56.85mg
- Potassium: 585.77mg
- Iron: 2.05mg
- Vitamin A: 51.41µg
- Vitamin C: 14.72mg
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