Crispy Lemon Chicken with Brown Butter Greens and White Beans
Author: Nicole ~ Cooking for Keeps
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
1 lb chicken, 4 thin cutlets
¼ cup flour
¼ cup panko breadcrumbs
¼ plain breadcrumbs
¼ cup grated asiago cheese
½ tsp. garlic powder
½ tsp. salt
Zest of 1 lemon (about 1 tsp.)
1 egg + 2 Tlbs water
3 + Tlbs. + 2 tsp. unsalted butter, divided
2 Tlbs. olive oil
4 cups roughly chopped kale (massaged)
1 (14 oz) can white beans, rinsed and drained
1 large garlic clove, minced
¼ tsp. salt
½ cup white wine
1 Tlbs. lemon juice
Instructions
Preheat the oven to 325 degrees. Season chicken on both sides with salt and pepper.
Add flour to a medium plate. Add panko, plain breadcrumbs, and cheese to another medium plate. Add ¼ tsp. of garlic powder and salt to each plate. Use a fork or whisk to combine. Add eggs and water to a shallow bowl. Whisk to combine.
Dredge chicken in flour. Pat off excess. Dip in egg, let excess drip off. Dredge in panko mixture. Repeat with remaining chicken. Line up on a baking sheet.
Heat a large non-stick skillet to a medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil. Once the butter has melted, add chicken breasts to pan. Cook until golden brown on both sides, about 3 minutes per side.
Once cooked, transfer to a baking sheet lined with a cookie cooling rack and place in the oven while you cook the greens and beans.