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Chicken Cutlets With Buttered Green Beans

Chicken Cutlets and Buttered Green Beans
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Serves 4| Hands-On Time: | Total Time:



  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.

Nutritional Information

  • Per Serving
  • Calories 591Calories From Fat 295
  • Fat 33g
  • Sat Fat 7g
  • Cholesterol 170mg
  • Sodium 663mg
  • Protein 33g
  • Carbohydrate 39g
  • Sugar 3g
  • Fiber 5g
  • Iron 5mg
  • Calcium 109mg
What does this mean? See Nutrition 101 .

Quick Tip

Bun Crumbs
For a crunchier texture, use Japanese panko bread crumbs.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.