Crispy Chicken Cutlets With Lemon Green Beans And Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Chicken · high-protein

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Ingredients

• 3/4 lb, halved thin boneless chicken breasts
• 1/4 cup all-purpose flour
• 1 large eggs
• 1 1/4 cups panko bread crumbs
• 2/3 cup, for frying canola oil
• 1 cup dry long-grain white rice
• 6 oz, trimmed green beans
• 1 1/2 tbsp unsalted butter
• 1, zested and juiced lemon
• 1 tbsp total salt, pepper and garlic powder

Method (tap to check — screen stays awake)

1. Start the rice in 2 cups salted water, covered, for 18 minutes until the grains are tender and all the water is gone.
2. Pound the halved breasts to an even half inch so they cook through before the crust burns, then season with salt and pepper.
3. Bread each cutlet in flour, then egg, then panko seasoned with garlic powder, pressing so the crumbs hold.
4. Fry in the hot oil over medium-high heat, 3 minutes per side, until the crust is a deep even gold and the center reads 165F.
5. Drain on a rack and salt right away while the crust is still glossy with oil.
6. Cook the green beans in the butter with a splash of water for 6 minutes until crisp-tender and bright, then finish with lemon zest and juice.
7. Serve the cutlets over rice with the lemony beans and a wedge of lemon.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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