- Calories 591
- Calories from fat 295
- Fat 33g
- Sat fat 7g
- Cholesterol 170mg
- Sodium 663mg
- Protein 33g
- Carbohydrate 39g
- Sugar 3g
- Fiber 5g
- Iron 5mg
- Calcium 109mg
Chicken Cutlets With Buttered Green Beans
Anna Williams
How to Make It
Step 1
Heat 3 tablespoons of the oil in a large skillet over medium heat.
Step 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.
Step 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.
Step 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.
Step 5
Divide the chicken among plates and serve with green beans.
giunia
2011-04-19T05:16:23-04:00
This was very nice. I love my green beans half-raw! the only thing I'd change is... you don't really need that much flour. I ended up tossing most of it.
Graces
2011-04-12T12:00:24-04:00
I love chicken cutlets. I have to tweak this recipe. First, use a 12-inch skillet and cook the cutlets all at one time. Instead of dipping in plain flour, I use a mix like Bisquick. That little oomph of BP makes a big difference. Also, I do not know who first decided that half-raw green beans are edible. I much prefer the French/Southern method: Use a heavy pot, brown a slice of bacon cut in pieces. Add either fresh or canned green beans and cook them for at least two hours. All day, if you have the time. Just make sure they don't go dry and burn. Some mashed potatoes are good with this.
