| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 pounds thin-cut chicken cutlets
- Kosher salt and coarsely ground pepper
- 1 1/2 cups all-purpose flour
- 1 tablespoon minced fresh rosemary
- 1 cup buttermilk
- 1/4 cup extra-virgin olive oil, plus more for frying
- 2 cloves garlic, minced
- 2 15-ounce cans cannellini beans, undrained
- 1/2 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
- Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
- Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.
Nutrition Facts
| Calories | 720 |
| Total Fat | 23 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 85 milligrams |
| Sodium | 706 milligrams |
| Carbohydrates | 75 grams |
| Dietary Fiber | 18 grams |
| Protein | 49 grams |
| Sugar | 5 grams |
Reviews
The chicken was very good with a great flavor. The family loved them!
Delicious! My kids loved all of it. I cut the water on the beans to 1/2 cup and added about a tablespoon freshly grated pecorino. It thickened the beans nicely and really gave it a Tuscan flare!!
The chicken was delicious. The fresh lemon is what holds all of it together.
Loved the beans, but did not enjoy the heaviness of the flour coating. Usually I use panko, and will again as this was not tasty and not a light consistency for me.
This is wonderfully fresh, simple, and lightly comforting.
Very good, simple dinner!
I made this for dinner last night, and it was delicious! I used dried rosemary, and I added a bit more seasoning to the flour. Served it with a nice crunchy salad–this dinner was a big hit!
The chicken was soooo flavorful & nice crunchy coating. Beans were awesome, too. I also served w sautéed cabbage. My son loved it!!! I’ll def make it again.
Excellent, economical, easy, healthy. I used dried rosemary and fresh cilantro instead of parsley because that’s what I had on hand. Good meal.
My husband loved this, I liked it. I would add more fresh Rosemary to the breading and add less water to the beans. The lemon added a brightness to both the chicken and the beans. I will make this again!