spicy mexi-panko crusted chicken w/ corn avocado salad

Ingredients:
 

   1/4  cup olive oil 

   1/8  lime juice 

   1/2  tsp salt

   1/4  tsp black pepper     

       1  sliced shallot     

       2  seeded, sliced jalapenos 

   200  g cooked lima beans (use frozen,  
           not canned, huge difference!) 

      2  corn on the cob (or 1 can of corn)     

      2  chopped avocados

   1/3  roughly chopped cilantro    

       
       4  chicken cutlets 

       1  cup panko breadcrumbs     

       1  tsp smoked paprika 

   1/2  tsp chipotle chile powder 

   1/4  tsp cayenne pepper

   1/8  cup olive oil     

       2  tbsp lime juice 

   1/2  tsp salt   

   1/4  tsp black pepper

 

 

 

 

 

 

 

 

 

 

8 Steps/Instructions:
 

Step 1:  Preheat oven at 450. At this stage, BBQ the corn and cook the lima beans. I like to BBQ my corn, it gives an added flavour of goodness but you can do canned corn for convenience.  I don't recommend canned lima beans, they are too mushy for this salad. Frozen is great to use.

 

Step 2:  In a glass bowl, whisk together the oil, lime juice, salt and pepper.  Add the sliced shallot and jalapenos to the dressing and give it one last stir. 

Step 3: Once your lima beans and corn are cool.  Cut the corn off the cob and add to the dressing. Add the lima beans as well. Stir once more.

Step 4: Lastly, add the cilantro and avocados. Fold the ingredients together with a spoon. Cover the bowl and put in the refridgerator.

Step 5:  Set up your "coating" station.  In one bowl, combine lime juice, olive oil and salt and pepper. Whisk together.  In another bowl, mix panko crumbs, paprika, chipotle chili powder and cayenne.

 

Step 6: Line baking sheet with parchment paper.

 

Step 7:  Dip chicken cutlets in the oil mixture and then coat in panko crust. Put on parchment paper. Repeat.

Step 8:  Bake chicken for 16 minutes, flipping them half way through. 

Step 9:  To serve, place cutlet on plate and spoon salad goodness on top.

 

 

 

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