Lunch / Dinner
Chicken Cutlets with spicy white beans and kale
There’s a reason that cutlets are in every good cook’s repertoire: These thin, tender slices of meat taste best when they’re sautéed, and sautéing is a fast and easy cooking method.
This recipe is designed to serve two people, but it easily can be doubled to serve company or a family.
Pound chicken breast half between two sheets of plastic wrap until each piece of chicken is 1/8-inch thick.
Stir together the 2 Tbsp. flour, salt, and pepper in a shallow container. Heat a large sauté pan over high heat.
Dredge chicken in flour mixture, shaking to remove any excess.
Sauté chicken in 2 Tbsp. oil in the hot pan until browned, about 2 minutes per side. Transfer chicken to a warm plate; cover with foil to keep it warm until ready to serve.
In the same pan used to cook the chicken, sauté onion in the remaining 2 Tbsp. oil over medium heat until translucent, 3–5 minutes.
Stir in the 2 tsp. flour and rosemary; cook 1 minute, stirring constantly.
Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened. Stir in beans, kale, and chili garlic sauce; cook until kale is wilted, 1–2 minutes. Remove pan from heat; stir in parsley. Season cannellini and kale with salt and pepper; serve with chicken cutlets.
Dredging the cutlets in flour helps them to brown, and the flour also acts as a thickener for the sauce.
Searing the chicken cutlets leaves caramelized bits in the pan. Deglaze the pan to release the flavor.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 42mg 14%
Sodium 334mg 13%
Carbs 43g 14%
Fiber 10g 40%
*Percent Daily Values are based on a 2,000 calorie diet.