Almond chicken cutlets with tangy cilantro slaw
- Total Time
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 breadcrumbs¾ cup(s)
almonds¼ cup(s), sliced, ground
uncooked boneless skinless chicken breast20 oz, 4 (5-ounce cutlets), thinly sliced
table salt¾ tsp
ancho chile powder¼ tsp
egg white(s)1 large, lightly beaten
olive oil5 tsp
fresh lime juice3 Tbsp
black pepper¼ tsp
shredded red cabbage4 cup(s)
cilantro½ 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.
- Serving size: 1 chicken cutlet and 3/4 cup slaw