Community recipe
Pan-Crisp Chicken Cutlets with Garlic White Beans and Lemon Arugula
Golden, Parmesan-panko chicken cutlets sit over silky garlic white beans and a bright tangle of lemony arugula. A quick tomato finish gives this comforting skillet dinner a fresh, weeknight-friendly twist.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- medium
Get ready
Ingredients
- 1 tbsp olive oil
- 1.5 lb chicken breast cutlets, patted dry
- 1 tsp kosher salt, divided
- 0.5 tsp black pepper, divided
- 0.5 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumb
- 0.5 cup parmesan cheese, finely grated
- 2 tbsp olive oils
- 3 garlic cloves, minced
- 2 cans cannellini beans, undrained
- 1 cup chicken broth
- 1 cup cherry tomato, halved
- 1 lemon, half juiced and half cut into wedges
- 4 cup arugulas, washed and thoroughly dried
Make it
Instructions
- 01
Set up the pan and breading station
Set an oven rack in the middle position and heat the oven to 200°F. Line a rimmed baking sheet with parchment paper. Place a wire rack on the lined sheet, then lightly grease the rack with 1 tbsp olive oil. Arrange three shallow bowls for breading and set a large skillet beside the stove; keep the greased rack and lined sheet nearby for holding the cooked cutlets. | Why: The low oven keeps batches crisp and hot while the rack prevents steam from softening the coating.
- 02
Season and bread the chicken
Pat 1 1/2 lb chicken breast cutlet dry with paper towels; do not rinse it. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, reserving about one-third of the seasoning for the beans. Put 1/2 cup all-purpose flour in the first bowl. In the second bowl, beat 2 each large egg until smooth. In the third bowl, combine 1 cup panko breadcrumbs and 1/2 cup Parmesan cheese. Coat each cutlet in flour, shake off excess, dip in egg, then press into the panko mixture until thoroughly covered. Transfer the breaded cutlets to a clean plate. | Why: Dry, seasoned cutlets and a flour–egg–crumb sequence create a coating that adheres and browns evenly.
- 03
Pan-crisp the cutlets
Heat the large skillet over medium heat for 2 minutes. Add 2 tbsp olive oil and swirl to coat the bottom. When the oil shimmers, add half the breaded cutlets in a single layer, leaving space between them. Cook until deeply golden, 3 to 4 minutes per side; adjust the heat if crumbs darken too quickly. Move the cutlets to the already greased wire rack on the lined baking sheet and hold in the oven. Repeat with the remaining cutlets, adding a small splash of oil only if the skillet looks dry. Confirm the thickest cutlet reaches 165°F in its center. | Why: Moderate heat crisps the crumbs before the chicken overcooks, and the rack preserves the crunchy crust.
- 04
Make the garlic white beans
Pour off all but a thin film of fat from the skillet and return it to medium heat. Add 3 each garlic clove and stir for 30 seconds, just until fragrant. Add 2 each can cannellini bean, including their liquid, and 1 cup chicken broth. Crush some beans against the skillet with a spoon, then simmer until lightly creamy and hot, 4 to 5 minutes. Stir in 1 cup cherry tomato and the reserved seasoning; cook 2 minutes, until the tomatoes soften and some split. Taste and adjust with the reserved salt and pepper if needed. | Why: Bean liquid and a few mashed beans thicken the skillet sauce without cream, while tomatoes add juicy acidity.
- 05
Finish, rest, and serve
Remove the skillet from the heat. Add 1 each lemon and 4 cup arugula; toss until the arugula is just wilted. Let the cutlets rest on the rack for 3 minutes. Divide the warm beans and greens among four plates, set a cutlet over each portion, and spoon any skillet juices around it. Serve immediately with the remaining lemon wedges. | Why: Finishing off the heat keeps the greens lively, while a short rest lets the chicken juices settle before serving.
