Crispy Chicken Cutlets with Beans and Carrots (35 Minutes)

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Chicken cutlets are a versatile delight, perfect for busy nights and special occasions alike. In this recipe, we elevate the simple chicken cutlet with a crispy, golden crust and pair it with lightly sautéed yardlong beans and carrots for a balanced, delicious meal. The yardlong beans, sometimes referred to as Asparagus beans, bring a unique texture and flavor, contrasting beautifully with the earthy sweetness of carrots. Let’s get cooking!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups bread crumbs
  • Salt and pepper, to taste
  • 1/2 cup vegetable oil, for frying
  • 2 cups yardlong beans, trimmed
  • 2 large carrots, peeled thinly sliced length-wise
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • Lemon wedges, for serving

Instructions

  1. Prep the Chicken (10 minutes): Lay each chicken breast between two pieces of plastic wrap. Using a mallet or rolling pin, gently pound the chicken to an even thickness, about 1/2-inch thick. Season both sides with salt and pepper.
  2. Dredge and Fry the Chicken (15 minutes): Place the flour, beaten eggs, and bread crumbs in three separate shallow dishes. Dredge each chicken piece in the flour, shaking off the excess, then dip into the eggs, and finally coat with bread crumbs. In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the chicken cutlets, cooking until golden brown and crispy on both sides (about 4-5 minutes per side). Transfer to a plate lined with paper towels.
  3. Sauté the Veggies (8 minutes): In another skillet, heat the olive oil over medium heat. Add the minced garlic, yardlong beans, and carrots. Sauté until the vegetables are tender-crisp, seasoning with salt and pepper to taste.
  4. Serve (2 minutes): Place a crispy chicken cutlet on each plate, and divide the sautéed yardlong beans and carrots among the plates. Serve with a wedge of lemon to drizzle over the chicken for added zest.

Notes

For an extra touch, consider making a simple sauce by deglazing the chicken frying pan with a splash of white wine or chicken broth, and simmering with a pat of butter and some lemon juice. This can be drizzled over the chicken for extra flavor. The chicken cutlets can also be paired with various side dishes, such as mashed potatoes or rice pilaf. Remember, yardlong beans have a slightly tougher texture than green beans, so ensure they’re tender to your liking before serving.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 630
  • Sugar: 5g
  • Sodium: 490mg
  • Fat: 30g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 40g
  • Cholesterol: 185mg

Pair this with...

Cheesy Mashed Potatoes

Start by boiling 4 large peeled and cubed potatoes until they're soft. Drain them and then mash them up with about 1/2 cup of milk (or cream if you're feeling indulgent) and 2 tablespoons of butter until they're creamy. Mix in most of a cup of shredded cheddar cheese, reserving some for the top, and season with salt and pepper to taste. Spread your mashed potatoes into a baking dish, sprinkle the remaining cheese on top, and bake until the cheese is melted and slightly golden. If you want to add a little flair, sprinkle some chopped chives or green onions on top before serving.

Cranberry Sauce

Grab a bag of fresh or frozen cranberries and toss them into a saucepan. Add in some sugar (or honey for a natural twist) to balance out the tartness. For a deeper flavor profile, zest and juice an orange into the mix. As everything simmers together on medium heat, the cranberries will burst and the sauce will thicken. Feel free to adjust the sweetness as you go. Once it's reached your desired consistency, let it cool down. The sauce will continue to gel as it cools. Transfer to a serving dish, and voilà, you have a homemade cranberry sauce that's both zesty and sweet.

Buttery Grilled Corn on the Cob

Start by selecting fresh ears of corn, husks and silks removed. Before grilling, melt some butter and brush it generously over each cob, ensuring every kernel is kissed with that buttery goodness. Season with a sprinkle of salt to contrast that natural sweetness. Once your grill is heated, lay the corn cobs on the grates, turning them occasionally to achieve an even char and those enticing grill marks. The butter will sizzle and infuse the corn with its rich flavor. When they're beautifully golden, remove from the grill. For an extra touch, you can add another swipe of butter or even sprinkle some fresh herbs or parmesan on top.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!