Description
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. 7 Weight Watchers Smart Points • 286 calories
Yield: 4Servings | Serving Size: 1piece chicken, 1 oz avocado plus toppings
Ingredients
For The Chicken:
28 ounce boneless chicken breasts, cut in half lengthwise to make 4 thinner cutlets
1/4teaspoonseasoned salt, such as adobo seasoning
2large egg whites, beaten
1/2teaspoonSazon, homemade or packaged
1/2cupseasoned breadcrumbs, or gluten-free crumbs
1 1/2tbspolive oil
For the Deconstructed Guacamole:
4ouncesavocado, from 1 small Hass
1cupgrape tomatoes, halved
1/4cupslivered red onion
1/4cupcilantro leaves
1/4teaspoonkosher salt and black pepper
1/4teaspooncumin
juice of 1/2 lime
4lime 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.
Last Step:
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