Chicken Cutlets With Spicy White Beans & Kale

From Cuisine at Home – This recipe is designed to serve two, but it can easily be doubled to serve company. 

Note:  Some boneless, skinless chicken may already be cut into cutlets.  If I double recipe, I double everything but the beans and, of course, always completely disregard the measly 1 cup of Kale and put in at least a bunch.  Val D., Fresh Earth Farm member

Prep Time: 30 minutes. 


1 boneless skinless chicken breast, halved horizontally (6 oz.) into cutlets
2 tablespoons all-purpose flour
kosher salt
black pepper
1/4 cup extra virgin olive oil, divided
3/4 cup diced onion
2 tablespoons all-purpose flour  
1 teaspoon fresh rosemary leaf, minced
3/4 cup low sodium chicken broth
1 – 15  oz. can cannellini beans, drained & rinsed
1 cup kale leaf, sliced
1 teaspoon chili-garlic sauce
1 tablespoon fresh parsley leaves, chopped


Pound chicken breast halves (cutlets), one at a time, between 2 sheet of plastic wrap, until each piece of chicken is 1/8-inch thick.

Stir together the 2 tablespoons flour, salt, and pepper in a shallow container.

Heat a large saute’ pan over high heat.

Dredge chicken in flour mixture, shaking and removing any excess.

Saute’ chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side.

Transfer chicken to a warm plate, cover with foil to keep warm until ready to serve.

In the same pan used to cook the chicken, saute’ onion in the remaining 2 Tbsp oil over medium heat until translucent, 3-5 minutes.   

Stir in the 2 teaspoons flour and rosemary; cook 1 minute, stirring constantly.   

Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened.   

Stir in beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes.   

Remove pan from heat; stir in parsley.   

Season cannellini and kale with salt and pepper; serve with chicken cutlet.