Chicken Cutlets with Spicy White Beans Kale
Crispy, golden chicken cutlets meet a hearty, flavorful medley of spicy white beans and tender kale in this delightful one-pan meal. Perfectly breaded chicken breasts are pan-seared to perfection, while the white bean and kale side dish gets its kick from garlic, red pepper flakes, and a splash of zesty lemon juice. This recipe combines bold flavors, a satisfying crunch, and nutrient-packed ingredients like cannellini beans and vibrant kale, making it a balanced and easy weeknight dinner option. Ready in just 40 minutes, this dish is a crowd-pleaser that’s as wholesome as it is delicious. Garnish with a sprinkle of fresh parsley for a pop of color and serve as is or with a crusty piece of bread to soak up the savory juices.
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Recipe Information
Ingredients
- 2 large (boneless, skinless) Chicken breast
- 0.5 cup All-purpose flour
- 1 large Egg
- 1 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves (minced) Garlic
- 0.5 teaspoon Red pepper flakes
- 1 can (15 oz, drained and rinsed) White beans (cannellini or Great Northern beans)
- 0.5 cup Chicken broth
- 4 cups (chopped, stems removed) Kale
- 1 tablespoon Lemon juice
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Set up a breading station with three shallow bowls: one with the all-purpose flour, one with the lightly beaten egg, and one with the breadcrumbs mixed with grated Parmesan.
Dip each chicken breast into the flour, shaking off the excess, then into the egg, and finally into the breadcrumb mixture, pressing lightly to adhere.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a plate and cover loosely with aluminum foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and red pepper flakes for 30 seconds until fragrant.
Add the white beans and chicken broth to the skillet, stirring to combine. Let it simmer for 2 minutes.
Stir in the chopped kale and cook, stirring occasionally, until the kale is wilted and tender, about 4-5 minutes.
Season the white bean and kale mixture with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the lemon juice. Stir well to combine.
Serve the chicken cutlets on a plate with the spicy white beans and kale on the side. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 5832 mg | 254% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 12.0 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 908 mg | 70% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3749 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
