Parmesan Crusted Chicken Cutlets with Winter Greens

• 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup olive oil
• 1 bunch kale, stems removed and leaves chopped
• 1 bunch Swiss chard, stems removed and leaves chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 cup chicken stock

Steps

1. 1 Preheat oven to 200°F to keep cooked chicken warm.
2. 2 In a shallow dish, mix flour, garlic powder, salt, and pepper.
3. 3 In another dish, beat the eggs.
4. 4 In a third dish, combine Parmesan cheese and breadcrumbs.
5. 5 Dredge each chicken cutlet in flour, dip in beaten eggs, then coat with Parmesan mixture.
6. 6 Heat 1/4 cup olive oil in a large skillet over medium heat.
7. 7 Cook chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to oven to stay warm.
8. 8 In the same skillet, melt butter with 2 tablespoons olive oil. Add garlic, sauté until fragrant.
9. 9 Add kale and Swiss chard, cook until tender, stirring occasionally, about 5-7 minutes. Add chicken stock if needed.
10. 10 Serve chicken cutlets topped with sautéed greens.

Equipment

• skillet
• tongs
• oven

Variations

• Add a squeeze of lemon juice over the greens for a zesty twist.
• For extra flavor, add red pepper flakes to the greens.

Substitutions

• If Parmesan is not available, use Romano cheese.
• Substitute breadcrumbs with almond flour for a gluten-free option.

Pairings

• Roasted potatoes
• Garlic bread
• A simple arugula salad

Nutrition

Tips

• For a crispier crust, chill the coated chicken in the fridge for 15 minutes before cooking.
• Use a mix of winter greens like spinach or collards if kale and Swiss chard aren't available.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of olive oil.

Freezing: Freeze uncooked chicken cutlets for up to 3 months. Thaw overnight in the fridge before cooking.

Serving Suggestions

• Serve with roasted potatoes or a crusty baguette for a complete meal.
• A glass of crisp white wine pairs beautifully with this dish.

FAQ