Almond chicken cutlets with tangy cilantro slaw

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

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

table salt

¾ tsp

ancho chile powder

¼ tsp

egg white(s)

1 large, lightly beaten

olive oil

5 tsp

fresh lime juice

3 Tbsp

black pepper

¼ tsp

shredded red cabbage

4 cup(s)


½ cup(s), fresh

fresh lime(s)

½ item(s), cut into wedges


  1. 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. 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. 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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