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!
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.