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Spicy Chicken Cutlets with Three Pepper Slaw


8 boneless, skinless chicken thighs
2 egg whites, beaten
1 1/4 cups Italian-style bread crumbs
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon ground cumin
4 tablespoons olive oil
Three Pepper Slaw: recipe follows
Dressing: recipe follows


Place chicken between 2 sheets plastic wrap and gently pound to ½-inch thickness. Place chicken in frothy egg whites and turn to coat. In shallow dish, mix together breadcrumbs, chili powder, cumin and pepper. Add chicken, turning to coat. In large nonstick frypan over medium-high heat, place oil. Add chicken and sauté about 5 minutes on each side, until brown and fork tender. Place Three Pepper Slaw on serving platter and arrange chicken around edges. Spoon Dressing on top.

Three Pepper Slaw:
In medium bowl, mix together 1 medium red, 1 yellow, and 1 green bell pepper, all cut in thin strips. Add 1 cup jicama, peeled and cut in thin strips; and 2 tablespoons chopped Italian parsley.

Dressing: In food processor, place 6 tablespoons fresh lemon juice, 2 1/2 tablespoons honey, 3 teaspoons minced canned chipotle chile, 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 tablespoons mayonnaise and 5 garlic cloves, minced. Process to mix well.

Nutritional Information:

Servings: 4

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