Imagine biting into a perfectly golden, crispy chicken cutlet that's been lovingly breaded and fried to crunchy perfection, then topped with a fresh, vibrant deconstructed guacamole that bursts with flavor in every single bite. This isn't just another chicken recipe - this is a culinary adventure that transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds. Get ready to elevate your dinner game with this Mexican-inspired dish that combines classic comfort food with fresh, bold flavors!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 2 avocados, diced
- 1 tomato, diced
- 1/4 cup red onion, diced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Prepare the chicken breasts by placing them between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch, which ensures uniform cooking.
- Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Season the breadcrumbs with a pinch of salt and dried herbs like oregano or parsley for extra flavor.
- Dredge each chicken breast first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, coat thoroughly in the seasoned breadcrumbs, pressing gently to ensure even coverage.
- Heat a large skillet over medium-high heat with 1/4 cup of vegetable or olive oil. Test the oil temperature by dropping a breadcrumb - it should sizzle immediately.
- Carefully place the breaded chicken cutlets in the hot oil, cooking for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
- While chicken cooks, prepare the deconstructed guacamole by combining diced avocados, tomatoes, and red onion in a bowl. Add fresh lime juice, salt, and pepper. Mix gently to preserve the individual ingredient textures.
- Once chicken is cooked, transfer to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- Slice the chicken cutlets diagonally and arrange on plates. Serve the deconstructed guacamole alongside or sprinkled over the chicken for a fresh, vibrant accompaniment.
Tips
- Temperature is key! Ensure your oil is at the right heat (around 350°F) to achieve a crispy exterior without burning the breading.
- Don't skip pounding the chicken - this ensures even cooking and tender meat that's not tough or dry.
- For extra crunch, try mixing panko breadcrumbs with regular breadcrumbs or adding some grated parmesan to your breading mixture.
- Use fresh ingredients for your guacamole - ripe avocados and freshly squeezed lime juice make a massive difference in flavor.
- Let the chicken rest for a few minutes after cooking to help retain its crispy coating and prevent it from becoming soggy.
- If you want to make this ahead, you can bread the chicken and refrigerate it for up to 2 hours before cooking to save time.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 180mg
