Categories: Meals
Ingredients
- ⅗ oz. Butter
- 1/4 oz. Parsley
- 2 Garlic Cloves
- 12 oz. Green Beans
- 2 Boneless Skinless Chicken Breasts
- 1 oz. Flour
- 2 fl. oz. Liquid Egg
- 1/2 cup Panko Breadcrumbs
- 6 fl. oz. Canola Oil
Directions
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Preheat oven to 425 degrees. Set butter on counter to soften. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Stem and mince parsley. Finely mince garlic. Trim ends off green beans. Pat chicken breasts dry.
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In a mixing bowl, combine butter, half the parsley (reserve remaining for breading), and half the garlic. Taste, and add more garlic if desired. Form into two disks, ½" in diameter. Put disks on a plate and set aside. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. Season both sides with ¼ tsp. salt and a pinch of pepper.
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Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until beans are crisp tender, 10-12 minutes. While beans cook, prepare breading stations.
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Place flour on a plate, liquid egg in a bowl, and combine panko and remaining parsley on a second plate. Heat canola oil in a large non-stick pan over medium-high heat. Dredge chicken in flour, shaking off any excess. Dip chicken in liquid egg, then in panko, pressing to adhere. Repeat with second chicken breast.
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Line a plate with a paper towel. Test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. Carefully, add chicken to hot oil and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side. Remove to towel-lined plate. Season chicken with ¼ tsp. salt. Plate dish as pictured on front of card. Bon appétit!