Chicken Escalopes with Black-Eyed Beans and Greens

This was inspired by the fried chicken and collard greens we ate in Mississipi. It's a good idea to prepare double quantities of these escalopes and freeze them after coating with breadcrumbs. Open freeze them first on a tray, then transfer them to a container or freezer bag. It's best not to ry freezing the escalopes after cooking, as they will dry out too much when reheated. You can then use your extra escalopes to make the cats recipe on page 137. The black-eyed beans and greens also freeze surprisingly well and it's easy to make a big batch.

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