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.
Foto: SkinnytasteIngredients
- 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
- 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
Steps
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 fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink.
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