A holiday spin on a delicious chicken dish!
CHICKEN CUTLETS WITH SWISS CHARD AND POMEGRANATE
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 and freshly ground black pepper
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!