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Breaded Chicken Cutlets with Deconstructed Guacamole Recipe

Breaded Chicken Cutlets with Deconstructed Guacamole
Breaded Chicken Cutlets with Deconstructed Guacamole
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Breaded Chicken Cutlets with Deconstructed Guacamole Recipe

Breaded Chicken Cutlets with Deconstructed Guacamole

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.

Nutrition:

Amount Per Serving

Smart Points:7

Points +:7

Calories:286

Total Fat:13g

Saturated Fat:2g

Cholesterol:83mg

Sodium:568mg

Carbohydrates:12g

Fiber:3g

Sugar:1g

Protein:31g

 

Ingredients

Ingrediants:

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

 

Instructions

Instructions:

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

Written by antoine

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