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.
Ingredients
For The Chicken:
- 2 8 ounce boneless chicken breasts ( cut in half lengthwise to make 4 thinner cutlets)
- 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 (or gluten-free crumbs)
- 1 -1/2 tbsp olive oil
For the Deconstructed Guacamole:
- 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
- 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.
Air Fryer Method
- Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink.
Video
Nutrition
Serving: 1piece chicken, 1 oz avocado plus toppings, Calories: 286kcal, Carbohydrates: 12g, Protein: 31g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 83mg, Sodium: 568mg, Fiber: 3g, Sugar: 1g
- WW Points: 5