Breaded Chicken Cutlets with Deconstructed Guacamole

• Meat

  • 2 (8 ounce boneless chicken breasts, boneless

• Produce

  • 4 oz Avocado
  • 1/4 cup Cilantro, leaves
  • 1 cup Grape tomatoes
  • 1/2 Lime, Juice of
  • 4 Lime
  • 1/4 cup Red onion

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 1/4 tsp Kosher salt and black pepper
  • 1/4 tsp Seasoned salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, seasoned

• Other

  • 1/2 teaspoon sazon (homemade or packaged

Found on skinnytaste.com

Description

Ingredients

• 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

Directions

• 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.

Nutrition