Almond chicken cutlets with tangy cilantro slaw
4
Points®
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
4
Difficulty
Easy
You can have a hearty entrée and tangy side ready to go on the table in less than 20 minutes. The breaded chicken slices nicely complement a fresh red cabbage coleslaw. When you're making the recipe, keep in mind that sprinkling the salt and chile powder directly on the cutlets instead of adding them to the breadcrumb mixture ensures that the seasonings stick to the chicken and guarantees you’ll taste the chile in the finished dish. Feel free to adjust the amount of chile powder you use based on your and your guests's spice tolerance. Having fresh lime wedges alongside when serving also really helps tie all of the flavors together.
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
Ancho chili powder
¼ tsp
Egg whites
1 large, lightly beaten
Olive oil
5 tsp
Fresh lime juice
3 Tbsp
Black pepper
¼ tsp
Shredded red cabbage
4 cup(s)
Cilantro
½ cup(s), fresh
Lime
½ item(s), cut into wedges