Description
Ultra crispy chicken cutlets served over creamy white bean purée with fresh cucumber spears, briny capers, and a touch of grated parmesan. Quick, satisfying, and full of flavor.
Ingredients
Scale
- 4 chicken cutlets (about 1½ pounds)
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium cucumber, sliced into spears
- ½ cup grated parmesan cheese
- 2 tablespoons capers
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- In a food processor, blend white beans, 1 tablespoon olive oil, garlic, half the lemon juice, salt, and pepper until smooth. Set aside.
- Season chicken cutlets with salt, pepper, and lemon zest. Coat lightly in flour if desired.
- Fry cutlets for 3–4 minutes per side until golden and crispy. Drain on a wire rack.
- Warm the white bean purée slightly and spoon onto plates.
- Top with cutlets, cucumber spears, capers, and grated parmesan.
- Drizzle with remaining lemon juice and serve hot.
Notes
- Use a wire rack instead of paper towels to keep cutlets crispy.
- Swap capers with chopped green olives if needed.
- Leftover cutlets are great in salads or wraps the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg
Keywords: crispy chicken, chicken cutlets, white bean puree, easy chicken dinner, quick chicken recipe