Almond chicken cutlets with tangy cilantro slaw
¼ cup(s), sliced, ground
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce cutlets), thinly sliced
Ancho chili powder
1 egg white(s), large, lightly beaten
Fresh lime juice
Shredded red cabbage
½ cup(s), fresh
½ wedge(s), cut into wedges
- Mix together panko and almonds on sheet of wax paper. Sprinkle chicken with 1/2 teaspoon salt and the chile powder. Dip cutlets, one at a time, in egg white, then coat with panko mixture.
- Heat 4 teaspoons oil in large nonstick skillet over medium heat. Add chicken and cook, turning once, until chicken is browned and cooked through, 6–8 minutes.
- Meanwhile, stir together lime juice, remaining 1 teaspoon oil, remaining 1/4 teaspoon salt, and the pepper in medium bowl. Add cabbage and cilantro; toss to coat. Serve chicken with slaw and lime wedges.
- Serving size: 1 chicken cutlet and 3/4 cup slaw