This quick-fix dinner of Crispy Chicken with Greek Green Bean Salad celebrates the season's freshest green vegetable.

Vanessa McNeil Rocchio
Recipe by Southern Living March 2014

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Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate zest from lemon (about 1 Tbsp.). Halve lemon, and juice it. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Stir together bell pepper, next 4 ingredients, lemon juice, and beans.

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  • Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a rolling pin. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.

  • Place flour and eggs in two separate shallow dishes. Stir together panko, lemon zest, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish. Dredge chicken in flour, dip in eggs, and dredge in panko, pressing to adhere.

  • Cook half of chicken in 1 Tbsp. hot canola oil in a large nonstick skillet over medium heat 3 minutes or until golden. Turn chicken, add 1 Tbsp. canola oil to skillet, and cook 3 minutes or until done. Keep warm in a 200° oven. Repeat procedure with remaining chicken and canola oil. Serve with bean mixture.

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