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Chicken Cutlets Milanese with Butter Beans and Gnocchi


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  • Salt and pepper
  • Two 8-ounce pieces skinless, boneless chicken breast (8 ounces each)
  • 2/3 cup instant polenta or cornmeal
  • 3/4 cup grated Parmigiano Reggiano cheese
  • Flour, for dredging
  • 1 large egg
  • 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
  • 12 ounces gnocchi pasta
  • 3 tablespoons butter, cut into small pieces
  • One can butter beans (15 ounces), rinsed
  • 2 sprigs rosemary, leaves chopped 1 pint cherry tomatoes, halved
  • 2 cups arugula leaves
  • Juice of 1 lemon



Step 1

Bring a large pot of water to a boil and salt it. Meanwhile, place the chicken breasts on a work surface and, slicing with a knife parallel to the chicken, cut in half to make 4 cutlets. Pound the cutlets between 2 sheets of plastic wrap. On a plate, combine the polenta with half of the cheese. Fill another plate with the flour. In a shallow bowl, beat the egg with a splash of water. Season the chicken with salt and pepper; coat in the flour, then the egg, then the polenta mixture.

In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add 2 cutlets; cook, turning once, until crisp and golden, 6-7 minutes. Repeat with the remaining 1 tablespoon EVOO and 2 cutlets.

Add the gnocchi to the boiling water and cook until they float, 3 minutes; drain. In the pasta pot, melt the butter over low heat, then stir in the butter beans and rosemary. Add the gnocchi and remaining cheese; season with salt and pepper.

In a bowl, toss the tomatoes with the arugula, lemon juice and a drizzle of EVOO; season with salt and pepper. Top the chicken with the salad and serve with the butter beans and gnocchi

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