Condiment
Breaded Chicken Cutlets with Deconstructed Guacamole
Golden cutlets emerge from the pan with a crisp seasoned crust that gives way to tender chicken beneath. A chunky topping of creamy avocado, sweet grape tomatoes, sharp red onion, and fragrant cilantro brings cool brightness and lively contrast to each bite.
- Total
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 286
- Protein
- 31g
- Carbs
- 12g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 1g
- Sodium
- 568mg
Ingredients
- 2 8 ounce boneless chicken breasts ( cut in half lengthwise to make 4 thinner cutlets)
- 1/4 tsp seasoned salt (such as adobo seasoning)
- 2 large egg whites (beaten)
- 1/2 tsp Sazon (homemade or packaged)
- 1/2 cup seasoned breadcrumbs (or gluten-free crumbs)
- 1 -1/2 tbsp olive oil
- 4 oz avocado (from 1 small Hass)
- 1 cup grape tomatoes (halved)
- 1/4 cup slivered red onion
- 1/4 cup cilantro leaves
- 1/4 tsp kosher salt and black pepper
- 1/4 tsp 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 fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink.