Chicken Cutlets With Buttered Green Beans

Chicken Cutlets and Buttered Green Beans
Anna Williams
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

6
tablespoons
canola oil
1
pound
chicken cutlets (about 4), 1/4 inch thick
kosher salt and black pepper
1/2
cup
all-purpose flour
2
eggs, beaten
1
cup
bread crumbs
1
pound
green beans, trimmed
2
tablespoons
unsalted butter

Directions

  1. Heat 3 tablespoons of the oil in a large skillet over medium heat.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.
  3. Working in two batches (using the remaining 3 tablespoons oil for second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
  4. Bring a pot of salted water to a boil. Add the green beans. Cook until tender, 3 to 5 minutes. Drain and return to pot. Add the butter and ¼ teaspoon salt.
  5. Divide the chicken among plates and serve with green beans.
Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories From Fat 295
  • Fat 33 g
  • Sat Fat 7 g
  • Cholesterol 170 mg
  • Sodium 663 mg
  • Protein 33 g
  • Carbohydrate 39 g
  • Sugar 3 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium 109 mg
What does this mean? See Nutrition 101.

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