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 [¾ 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.
Whisk together egg white, 1 ml (¼ 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.
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.
Meanwhile, stir together lime juice, remaining 1 ml (¼ tsp) salt, and pepper in medium bowl. Add cabbage and cilantro; toss to coat. Serve chicken with slaw.