Breaded Chicken Cutlets with Green Beans

Instructions

1. 1

   Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create two thinner cutlets. Place each cutlet between two pieces of plastic wrap and pound with a meat mallet or rolling pin to about 1/4-inch thickness.

2. 2

   Set up a breading station: Place flour in a shallow dish, beaten eggs in a second shallow dish, and Italian bread crumbs seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow dish.

3. 3

   Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat thoroughly in the Italian bread crumbs, pressing gently to ensure an even coating.

4. 4

   Heat olive oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken cutlets to the skillet, being careful not to overcrowd the pan (you may need to cook in batches). Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove cooked cutlets to a plate lined with paper towels to drain excess oil.

5. 5

   While the chicken cooks, prepare the green beans. Place a steamer basket in a pot with about an inch of water. Bring water to a boil, then add the trimmed green beans to the steamer basket. Cover and steam for 5-7 minutes, or until tender-crisp. Alternatively, boil green beans in salted water for 3-5 minutes. Drain well.

6. 6

   In a separate small skillet, melt butter over medium heat. If using, add minced garlic and sauté for 30 seconds until fragrant. Add the steamed green beans to the skillet, toss with the butter and garlic, and season with salt and pepper to taste.

7. 7

   Serve the hot breaded chicken cutlets immediately with the buttered green beans. Garnish with lemon wedges if desired.