Chicken Cutlets With Buttered Green Beans

Photo by Anna Williams

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 25 min
Total Time 25 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 591 calories
- Calories 295 calories from fat
- 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

Heat 3 tablespoons of the oil in a large skillet over medium heat.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.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.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.Divide the chicken among plates and serve with green beans.

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

Heat 3 tablespoons of the oil in a large skillet over medium heat.
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.
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.
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.
Divide the chicken among plates and serve with green beans.