Chicken Cutlets with Spicy Garlic Kale
Kale sauteed with a dash of olive oil, garlic and red chili flakes makes a crispy but still-healthy side for this classic Italian dish. Even better, it’s a one-pan meal when you cook the kale first then pan-fry the chicken in the same skillet.
Casey Barber
Ingredients
| 1 1/4 pounds boneless skinless chicken breast | 1/4 cup canola oil | |
| 1/3 cup all-purpose flour | 1 bunch kale | |
| 1 large egg | 3 tablespoons olive oil | |
| 1/2 cup Italian-style bread crumbs | 1/2 teaspoon red chili flakes | |
| 1 tablespoon finely grated Parmesan cheese | 1 clove garlic |
directions
Prep:
20 min
Total:
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1
Pound the chicken breasts into 1/2-inch thick medallions with a meat tenderizer or rolling pin (place the chicken in a plastic zip-top bag to prevent cross-contamination if using a wooden rolling pin). Slice each breast in half crosswise
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2
Fill three separate wide, shallow bowls with the following: the flour, seasoned with a sprinkle of salt and pepper, in the first; the egg, lightly beaten, in the second; and the bread crumbs, Parmesan cheese, and another sprinkle of salt and pepper in the third.
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3
Dredge the chicken cutlets in the flour, shaking gently to remove any excess, then the egg, then the bread crumbs.
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4
Heat the canola oil in a large skillet or saute pan over medium heat. Add the cutlets in batches, making sure not to crowd the pan. Cook until golden brown, about 3-4 minutes per side.
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5
To make the kale: Wash and de-stem the kale by folding each leaf in half like a book and running a knife down the stem to cut it off. Chop the kale into bite-size pieces.
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6
Add the olive oil to the skillet, then the chili flakes and garlic. Cook for 1 minute, then add the kale. Cook until tender, about 8-10 minutes.
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