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.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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
- 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.
- Dredge the chicken cutlets in the flour, shaking gently to remove any excess, then the egg, then the bread crumbs.
- 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.
- 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.
- 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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