Almond chicken cutlets with tangy cilantro slaw

5 - 8
PersonalPoints™ per serving
Total Time
18 min
10 min
8 min
Sprinkling the salt and chile powder directly on the cutlets instead of adding them to the bread-crumb mixture ensures that the seasonings stick to the chicken and guarantees you’ll taste the chile in the finished dish.


Panko breadcrumbs

¾ cup(s)


¼ cup(s), sliced, ground

Uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce cutlets), thinly sliced

Table salt

¾ tsp(s)

Ancho chili powder

¼ tsp(s)

Egg white(s)

1 egg white(s), large, lightly beaten

Olive oil

5 tsp(s)

Fresh lime juice

3 tbsp(s)

Black pepper

¼ tsp(s)

Shredded red cabbage

4 cup(s)


½ cup(s), fresh

Fresh lime(s)

½ item(s), cut into wedges


  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 chicken cutlet and 3/4 cup slaw