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Breaded Chicken Cutlets with Deconstructed Guacamole

5 from 14 votes

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.

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 4 Servings

Course: Dinner

Cuisine: American

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

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