Crispy Lemon Chicken with Brown Butter Greens and White Beans
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Preheat the oven to 325 degrees. Season chicken on both sides with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Raise the heat to medium-high. Add 1 tablespoon butter to pan. Once the butter begins to brown swirl the pan. Keep swirling the pan until the butter is golden brown and smells nutty. Reduce the heat to medium, and add kale, beans and garlic. Sauté until greens have started to wilt, about 3-4 minutes. Add salt. Stir to combine. Add white wine and lemon juice. Reduce heat to a simmer. Simmer until the wine and lemon juice have reduced by half. Turn the heat to low and add remaining butter. Season to taste with salt and pepper.
  7. Serve chicken on top of greens. Spoon sauce on top.
Recipe by Cooking for Keeps at