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CHICKEN - PAN FRY - Chicken Cutlets with Swiss Chard and Pomegranate
Nb persons: 4
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| Chicken Cutlets with Swiss Chard and Pomegranate MICHAEL SYMON | |
| 1/2 cup | all-purpose flour |
| 4 | chicken breasts, (pounded to 1/4-inch thickness, boneless/skinless, 6 ounces each) |
| 2 large | eggs |
| 1 1/2 cups | panko breadcrumbs |
| 1/4 cup | olive oil, (plus 2 tablespoons) |
| 1 | red onion, (thinly sliced) |
| 2 cloves | garlic, (thinly sliced) |
| 1/2 teaspoon | chile flakes |
| 8 cups | Swiss chard, (sliced 1/4-inch thick) |
| 1/3 cup | pomegranate seeds |
| kosher salt | |
| freshly ground black pepper | |
step-by-step directions
Place a large sauté pan over medium-high heat.
Season the chicken with kosher salt and freshly ground black pepper. In three separate baking dishes, add the flour, eggs and breadcrumbs. Season the flour dish with Kosher salt and freshly ground black pepper. Dredge the chicken in the flour, then egg and finally the breadcrumbs, shaking off any excess.
To the preheated pan, add 1/4 cup oil. Add chicken and cook until golden brown and crispy, about 3 minutes. Flip and continue to cook another 1-2 minutes. Remove to a paper towel-lined sheet tray.
Place another large sauté pan over medium-high heat and add 2 tablespoons olive oil. Add the onion and sauté for 2-3 minutes. Add the garlic and chili flakes, and sauté for one more minute. Add the Swiss chard, season with salt, and cook, stirring occasionally for 2-3 minutes, until the chard begins to wilt. Add the pomegranate seeds and mix to combine. Serve with the chicken.
Tip: substitute the Swiss chard with spinach or escarole!
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