Breaded Chicken Cutlets

There’s something incredibly satisfying about a perfectly cooked cutlet, and when you add a twist like deconstructed guacamole, it elevates the dish to a whole new level. I can still remember the first time I tried Breaded Chicken Cutlets with a fresh guacamole twist at a summer barbecue. The cutlets were golden brown, crispy on the outside, and tender inside, while the guacamole offered a burst of freshness that balanced the flavors beautifully. Ever since that day, I’ve been craving this combo, and it’s become a staple in my kitchen.

As summer approaches, I find myself looking for simple, delicious meals that can be made quickly but still impress family and friends. This dish is perfect for those warm evenings when you want to enjoy something light yet satisfying. Not only does it taste great, but it’s also visually appealing, making it an ideal choice for gatherings. You can serve these Breaded Chicken Cutlets with a variety of sides or even on a bed of greens for a refreshing salad. Trust me, once you try this recipe, it’ll become a go-to for your summer meals!

So, roll up your sleeves and let’s dive into making these incredible Breaded Chicken Cutlets. You won’t regret it!

Key Ingredients for Breaded Chicken Cutlets

Each ingredient in this recipe plays a vital role in creating the perfect dish. The combination of crispy breaded chicken and fresh guacamole not only satisfies the palate but also makes for a visually appealing meal. Let’s break down the key players in this wonderful dish.

• 28 ounces boneless chicken breasts, cut in half lengthwise to make 4 thinner cutlets: The main protein that provides substance to the meal.
• 1/4 teaspoon seasoned salt: Adds a savory depth of flavor to the chicken.
• 2 large egg whites, beaten: Helps the breadcrumbs stick to the chicken, creating that perfect crunchy exterior.
• 1/2 teaspoon Sazon: A flavorful seasoning that enhances the taste.
• 1/2 cup seasoned breadcrumbs: Provides the crispy coating we all love.
• 1 – 1/2 tablespoons olive oil: Used for frying, it adds flavor and aids in achieving a golden hue.
• 4 ounces avocado, from 1 small Hass: Brings creaminess and richness to the guacamole.
• 1 cup grape tomatoes, halved: Adds freshness and a pop of color.
• 1/4 cup slivered red onion: Adds a sharp but sweet flavor.
• 1/4 cup cilantro leaves: Adds a bright, herbal note to the guacamole.
• 1/4 teaspoon kosher salt and black pepper: Enhances the overall flavor profile.
• 1/4 teaspoon cumin: Provides a warm, earthy flavor to the guacamole.
• Juice of 1/2 lime: Brightens up the guacamole and adds acidity.
• 4 lime wedges for serving: A zesty addition to enhance every bite.

How to Cook Breaded Chicken Cutlets

Cooking these Breaded Chicken Cutlets is a rewarding experience, as you’ll watch the transformation from simple ingredients to a beautifully plated dish. The steps are straightforward, and you’ll enjoy every moment of the process. Let’s get started!

1. Begin by seasoning the cutlets. Take your boneless chicken breasts and liberally sprinkle them with seasoned salt. This step is crucial, as it infuses the chicken with flavor right from the start. Make sure each piece is evenly coated.
2. Next, prepare your breading station. In a shallow bowl, place the seasoned breadcrumbs. In a separate bowl, beat the egg whites along with the Sazon. This mixture will help the breadcrumbs adhere to the chicken, creating that irresistible crunch.
3. Now it’s time to bread the cutlets! Dip each seasoned chicken piece into the egg white mixture, ensuring it’s fully coated. Then, move it over to the bowl with the breadcrumbs, pressing gently to ensure they stick. Shake off any excess crumbs and set aside.
4. Heat a large nonstick frying pan over medium heat. Add the olive oil and let it warm until shimmering. You want the oil hot enough to give the cutlets a nice sear without burning them.
5. Once the oil is hot, carefully add the breaded cutlets to the pan. Cook each cutlet for about 6 minutes on one side. You’re looking for a beautiful golden brown color. This is where the magic happens — you can almost smell the deliciousness!
6. After 6 minutes, flip the cutlets carefully using tongs. Cook for another 6 minutes on the other side until golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit to ensure they are fully cooked.
7. While the cutlets are cooking, let’s prepare the guacamole. In a large bowl, combine the avocado, slivered red onion, grape tomatoes, cilantro, kosher salt, black pepper, cumin, and lime juice. Gently toss everything together, being careful not to over-mash the avocado. You want a chunky, vibrant guacamole to complement the chicken.
8. Once the chicken is cooked, remove it from the pan and let it rest for a few minutes on a plate lined with paper towels to absorb any excess oil.
9. To serve, plate the cutlets and generously top them with the fresh guacamole. Don’t forget to add lime wedges on the side for that extra zing!
10. For an alternative cooking method, try air frying the cutlets. Preheat the air fryer to 400 degrees Fahrenheit and cook in batches for 6 to 7 minutes, turning halfway through. You’ll still achieve that gorgeous golden color while keeping it a bit healthier!

Substitutions and Tips

Cooking is often about creativity, and these tips can help you make the most of your Breaded Chicken Cutlets experience. Here are some helpful hints:

• Storage: Store any leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the breaded cutlets before cooking. Just wrap them tightly and store for up to three months.
• Pairing: Serve these cutlets with a side of rice, a fresh salad, or roasted vegetables for a complete meal.
• Customization: Experiment with different seasonings for the breadcrumbs to find your favorite flavor combination.
• Garnish: Consider topping the guacamole with crumbled feta or fresh lime zest for added flavor.

Serving Ideas for Breaded Chicken Cutlets

There are so many creative ways to serve Breaded Chicken Cutlets that can elevate your dining experience. Here are some serving ideas:

• On a Bun: Serve the cutlets in a toasted bun with fresh toppings for a delicious sandwich.
• With a Salad: Place the cutlets on a bed of mixed greens, adding your favorite veggies and dressing for a light meal.
• As an Appetizer: Cut the cutlets into strips and serve with dipping sauces for a fun appetizer.
• For Dinner Parties: Serve alongside a variety of sides to create a buffet-style meal that everyone will enjoy.
• Seasonal Pairing: In summer, pair with grilled corn and fresh watermelon for a light, refreshing meal.

FAQ

Conclusion

Breaded Chicken Cutlets are a true crowd-pleaser that combines crispy goodness with fresh flavors. They make for an easy weeknight meal or a delightful dish for entertaining guests. I encourage you to try this recipe and experience the joy of making something delicious and satisfying. You won’t be disappointed!

Breaded Chicken Cutlets

Craving something crispy and delicious? Try these Breaded Chicken Cutlets served with fresh guacamole. It’s an easy weeknight dinner that delivers incredible flavors and textures, making it perfect for summer gatherings!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 480 kcal

Equipment

• Skillet
• Frying Pan
• Air Fryer
• Mixing Bowl

Ingredients

  

• 28 ounces 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 tablespoon 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
• 1/2 lime juice of
• 4 lime wedges for serving

Instructions

 

• Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl, beat egg whites and 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 at 400°F for 6 to 7 minutes, turning halfway, until the crumbs are golden brown and the center is no longer pink.

Notes

Extra tips or suggestions here.

Keyword Crispy Chicken Cutlets, Easy Dinner Ideas, Homemade Guacamole, summer recipes

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.