Chicken Cutlets with spicy white beans and kale

Americans call them cutlets, Italians call them scaloppine, and in France they're escalopes.

Makes: 2 servings Total time: 30 minutes

1	boneless, skinless chicken breast, halved horizontally (6 oz.)1
2	Tbsp. all-purpose flour2 Tbsp.
	Kosher salt and black pepper
4	Tbsp. olive oil, divided4 Tbsp.
¾	cup diced onion 3/4 cup
2	tsp. all-purpose flour2 tsp.
1	tsp. minced fresh rosemary1 tsp.
¾	cup low-sodium chicken broth 3/4 cup
1	can cannellini beans, drained and rinsed (15 oz.)1
1	cup sliced kale leaves1 cup
1	tsp. chili garlic sauce1 tsp.
1	Tbsp. chopped fresh parsley1 Tbsp.

Pound chicken breast half between two sheets of plastic wrap until each piece of chicken is ¹⁄₈-inch thick.

Stir together the 2 Tbsp. flour, salt, and pepper in a shallow container. Heat a large sauté pan over high heat.

Dredge chicken in flour mixture, shaking to remove any excess.

Sauté chicken in 2 Tbsp. oil in the hot pan until browned, about 2 minutes per side. Transfer chicken to a warm plate; cover with foil to keep it warm until ready to serve.

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

Stir in the 2 tsp. 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 cutlets.

Nutrition Information
Per serving: 416 cal; 15g total fat (2g sat); 42mg chol; 334mg sodium; 43g carb; 10g fiber; 30g protein

Dredging the cutlets in flour helps them to brown, and the flour also acts as a thickener for the sauce.

Searing the chicken cutlets leaves caramelized bits in the pan. Deglaze the pan to release the flavor.