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

Chicken Cutlets with Spicy Garlic Kale

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    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


    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

    • 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.

    • 3

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

    • 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.

    • 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.

    • 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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