CUTLETS - Chicken or Turkey Cutlets with Greens and Pomegranate

By Unblond1

Ingredients

• 1 tablespoon all-purpose flour
• 6 oz. chicken or turkey cutlets
• 1 large egg
• 1/4 cup panko
• 2 tablespoons olive oil
• 1/2 red onion (thinly sliced)
• 2 cloves garlic (thinly sliced)
• pinch of chile flakes
• 4 cups Swiss chard (144 grams), escarole or spinach (sliced 1/4-inch thick)
• 1/3 cup pomegranate seeds
• kosher salt and freshly ground black pepper

Details

Servings 2

Preparation

Step 1

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 tablespoon 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 1 tablespoon 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.

Nutrition Facts - 2 Servings

Amount Per Serving
Calories 244.1
Total Fat 8.9 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.0 g
Cholesterol 85.0 mg
Sodium 217.6 mg
Potassium 284.8 mg
Total Carbohydrate 17.8 g
Dietary Fiber 2.9 g
Sugars 5.3 g
Protein 24.8 g