Breaded Chicken Cutlets by Alice Hayes - Musely
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Breaded Chicken Cutlets

posted in Food & Drink > Recipes
  • For The Chicken:

    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

  • 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

  • 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.


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