Chicken Cutlet Piccata with Garlic Butter Green Beans

Updated at: Wed, 23 Aug 2023 20:18:13 GMT

Step 1

Line a plate with a paper towel. Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Evenly spread panko on a plate. Place chicken onto panko and flip until coated on both sides, pressing gently to adhere. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to the hot pan and cook undisturbed until browned, 3-5 minutes. Lower heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner. Transfer chicken to towel-lined plate. Wipe pan clean and reserve. While chicken cooks, continue recipe

Step 2

Trim green beans, if necessary. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute. Add 1/4 cup water. Cover, and cook until tender, 6-8 minutes. Uncover and add a pinch of salt, garlic pepper, and 2/3 the butter (reserve remaining for sauce). Toss until coated. Remove from burner. While green beans cook, continue recipe.

Step 3

Mince capers. In a microwave-safe bowl, combine capers, crème fraîche, and lemon juice. Cover with a damp paper towel. Microwave covered until crème fraîche melts, 30-60 seconds. Remove from microwave and add remaining butter. Stir until combined and smooth.

Step 4

Finish the Dish Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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