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.
|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|
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
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.
Dredge the chicken cutlets in the flour, shaking gently to remove any excess, then the egg, then the bread crumbs.
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.
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.
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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