Almond chicken cutlets with tangy cilantro slaw
5
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Panko breadcrumbs
¾ cup(s)
Almonds
¼ cup(s), sliced, ground
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce cutlets), thinly sliced
Table salt
¾ tsp(s)
Ancho chili powder
¼ tsp(s)
Egg whites
1 serving(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)
Cilantro
½ cup(s), fresh
Lime
½ wedge(s), cut into wedges
Instructions
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
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