Breaded Chicken Cutlets with Deconstructed Guacamole Recipe
Breaded chicken cutlets cooked in the skillet topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice.
Amount Per Serving
2 (8 ounce) boneless chicken breasts, cut in half legthwise
1/4 teaspoon seasoned salt (such as adobo seasoning)
2 large egg whites, beaten
1/2 teaspoon sazon (homemade or packaged)
1/2 cup seasoned breadcrumbs
1 -1/2 tbsp olive oil
4 ounces avocado (from 1 small Hass)
1 cup grape tomatoes, halved
1/4 cup slivered red onion
1/4 cup cilantro leaves
1/4 teaspoon kosher salt and black pepper
1/4 teaspoon cumin
juice of 1/2 lime
4 lime wedges for serving
Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through.
In a large bowl combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges.
Keywords: Breaded Chicken Cutlets with Deconstructed Guacamole