A simple and easy Almond Crusted Chicken Cutlet mixed with flavourful freshly chopped cilantro, chopped almonds, ancho chile powder and lime juice. PointsPlus Value: 7. PER SERVING (1 CHICKEN CUTLET AND 175 ML [ CUP] SLAW): 286 CAL, 11 G TOTAL FAT, 3 G SAT FAT, 0 G TRANS FAT, 68 MG CHOL, 402 MG SOD, 20 G CARB, 4 G SUGAR, 4 G FIB, 29 G PROT, 74 MG CALC.Courtesy of the "Weight Watchers In 20 Minutes" cookbook.
Directions for: Almond Chicken Cutlets with Tangy Cilantro Slaw
Ingredients
1 large egg white
tsp (2 mL) salt
tsp (1 mL) ancho chile powder
cup (175 mL) whole wheat panko
cup (60 mL) almonds, finely chopped
4 (1/4 lb/115 g) chicken breast cutlets, thinly sliced
2 tsp (10 mL) olive oil
2 tsp (10 mL) unsalted butter
3 Tbsp (45 mL) lime juice
tsp (1 mL) black pepper
4 cup (1 L) red cabbage, shredded
cup (125 mL) fresh cilantro, chopped
Directions
1. Whisk together egg white, 1 ml ( tsp) salt, and chile powder in shallow dish. Mix together panko and almonds on sheet of wax paper. Dip chicken cutlets, one at a time, in egg white mixture, then coat with panko mixture.
2. Heat oil and butter in large heavy nonstick skillet over medium-high heat. Add chicken and cook, turning once, until browned and cooked through, about 6 minutes.
3. Meanwhile, stir together lime juice, remaining 1 ml ( tsp) salt, and pepper in medium bowl. Add cabbage and cilantro; toss to coat. Serve chicken with slaw.
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