Tuscan Chicken Chops with White Beans
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 720, total fat 23 G., saturated fats 5 G., proteins 49 G., carbohydrates 75 G., fiber 18 G., cholesterol 85 mg, sodium 706 mg, sugar 5 G.
Calories 720, total fat 23 G., saturated fats 5 G., proteins 49 G., carbohydrates 75 G., fiber 18 G., cholesterol 85 mg, sodium 706 mg, sugar 5 G.
To bread the chicken fillets according to this recipe, a very lumpy, crumbly dough is mixed. It's essentially flour mixed with a couple of tablespoons of sour milk (or kefir), to which chopped fresh rosemary is added for a unique flavor. The chicken fillets are lightly pounded and rolled in the flour mixture, ensuring all the lumps adhere to the meat, and then fried in a pan with a generous amount of vegetable oil to create a thick, crispy crust. Serve the chicken cutlets with a side of white beans simmered with garlic and rosemary. For quicker cooking, use canned white beans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg of chicken fillet slices, cover with cling film and beat lightly
- 1.5 cups of flour
- 1 tbsp chopped fresh rosemary
- 1 cup of sour milk or kefir
- 1/4 cup refined vegetable oil + extra for frying
- 2 cloves garlic, crushed
- 2 x 425g cans white beans, discard liquid
- 0.5 cup chopped fresh parsley
- Lemon wedges, for serving
We recommend
Recipes with similar ingredients: white beans, chicken, rosemary
Cooking the dish according to the recipe:
- Season the chicken breasts with salt and black pepper. In a shallow bowl, combine the flour with 2 teaspoons of rosemary and 1.5 teaspoons of black pepper. Pour the sour milk into another shallow bowl. Pour 2 tablespoons of sour milk into the flour mixture and stir until lumpy. Dredge the chicken breasts one at a time in the flour mixture, then dip them in the sour milk, then dredge them again in the flour mixture to form a crumbly coating. Use all the flour mixture. Transfer the chicken to a plate.
- In a medium saucepan, heat 2 tablespoons vegetable oil, garlic, and the remaining 1 teaspoon rosemary over medium-high heat. Cook until the garlic is lightly browned, about 1 minute. Add the white beans and their liquid, 3/4 cup water, and a pinch of salt. Simmer at a steady, low simmer until the sauce thickens slightly, 10 to 12 minutes; add a little more water if the sauce is too thick. Season with salt and pepper to taste. Remove from heat and cover to keep the beans warm.
- Meanwhile, heat 1/4 inch (0.5 cm) of vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken cutlets and cook until golden brown and crispy, about 3 minutes per side. Transfer to a wire rack set on a baking sheet and season with a little salt.
- Stir the parsley into the beans and divide among bowls; drizzle with the remaining 2 tablespoons of vegetable oil. Add the chicken cutlets. Serve with lemon wedges.
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