Breaded Chicken Cutlets with Deconstructed Guacamole
User Reviews
5
Breaded Chicken Cutlets with Deconstructed Guacamole
Description
Breaded Chicken Cutlets with Deconstructed Guacamole combines tender chicken breast slices coated with seasoned breadcrumbs, achieving a crispy golden crust from air frying and skillet cooking. The chicken is first seasoned, dipped in beaten egg whites mixed with Sazon seasoning, then coated in breadcrumbs infused with garlic salt, cumin, and pepper. This double-cooking method ensures a crunchy outside and thoroughly cooked, juicy meat inside.
The accompanying salad uses ripe avocado mashed lightly with slivered red onion, halved grape tomatoes, fresh cilantro, and lime juice, seasoned with cumin and salt for a fresh, tangy side that complements the rich chicken. Red onion and cilantro add sharp and herbal notes, while lime juice brightens the flavors overall.
Serving the salad over the cutlets with extra lime wedges provides a balance of crispy, creamy, and acidic components, creating a flavorful dish suitable for lunch or dinner that showcases textural contrast and complementary tastes.
Ingredients
- 2 chicken breast cut in half lengthwise to make 4 thinner cutlets, 8 ounce, boneless
- 4 ounces avocado (from 1 small Hass)
- 1/4 teaspoon seasoned salt (such as adobo seasoning)
- 1 cup grape tomatoes (halved)
- 2 egg beaten, large, whites
- 1/4 cup red onion slivered
- 1/2 teaspoon Sazon seasoning homemade or packaged
- 1/4 cup cilantro leaves
- 1/2 cup seasoned breadcrumbs (or gluten-free crumbs)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 -1/2 tbsp olive oil
- 1/4 teaspoon cumin
- lime 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.
- Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1piece chicken, 1 oz avocado plus toppings | |
| Calories | 286kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 83mg | 28% |
| Sodium | 568mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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