Chicken Cutlets with Spicy White Beans Kale

Crispy, golden chicken cutlets meet a hearty, flavorful medley of spicy white beans and tender kale in this delightful one-pan meal. Perfectly breaded chicken breasts are pan-seared to perfection, while the white bean and kale side dish gets its kick from garlic, red pepper flakes, and a splash of zesty lemon juice. This recipe combines bold flavors, a satisfying crunch, and nutrient-packed ingredients like cannellini beans and vibrant kale, making it a balanced and easy weeknight dinner option. Ready in just 40 minutes, this dish is a crowd-pleaser that’s as wholesome as it is delicious. Garnish with a sprinkle of fresh parsley for a pop of color and serve as is or with a crusty piece of bread to soak up the savory juices.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large (boneless, skinless) Chicken breast
• 0.5 cup All-purpose flour
• 1 large Egg
• 1 cup Breadcrumbs
• 0.25 cup Grated Parmesan cheese
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves (minced) Garlic
• 0.5 teaspoon Red pepper flakes
• 1 can (15 oz, drained and rinsed) White beans (cannellini or Great Northern beans)
• 0.5 cup Chicken broth
• 4 cups (chopped, stems removed) Kale
• 1 tablespoon Lemon juice
• 2 tablespoons (chopped, optional for garnish) Fresh parsley

Directions

Step 1

Place each chicken breast between two sheets of plastic wrap or parchment paper and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Step 2

Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Set up a breading station with three shallow bowls: one with the all-purpose flour, one with the lightly beaten egg, and one with the breadcrumbs mixed with grated Parmesan.

Step 4

Dip each chicken breast into the flour, shaking off the excess, then into the egg, and finally into the breadcrumb mixture, pressing lightly to adhere.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a plate and cover loosely with aluminum foil to keep warm.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and red pepper flakes for 30 seconds until fragrant.

Step 7

Add the white beans and chicken broth to the skillet, stirring to combine. Let it simmer for 2 minutes.

Step 8

Stir in the chopped kale and cook, stirring occasionally, until the kale is wilted and tender, about 4-5 minutes.

Step 9

Season the white bean and kale mixture with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the lemon juice. Stir well to combine.

Step 10

Serve the chicken cutlets on a plate with the spicy white beans and kale on the side. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(1268.2g)

Amount per serving	% Daily Value*
Calories	2182.4

Total Fat 76.7g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 8.1g
Cholesterol 497.5mg	0%
Sodium 5832.2mg	0%
Total Carbohydrate 226.0g	0%
Dietary Fiber 37.4g	0%
Total Sugars 12.0g
Protein 158.3g	0%

Vitamin D 53.8IU	0%
Calcium 908.0mg	0%
Iron 23.7mg	0%
Potassium 3748.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 28.4%

Carbs: 40.6%