Aired February 10, 2014
4 skinless, boneless chicken breasts, pounded to approximately 1/4-inch thick between two pieces of plastic wrap
1 cup all-purpose flour
3 large eggs, lightly beaten
1 1/2 cups dry breadcrumbs
Salt and freshly ground black pepper
1/4 cup canola oil for sautéing chicken
2 bunches of kale, about 2 pounds, cleaned, ribs removed and torn into bite-sized pieces
2 cloves garlic, finely chopped and pasted
2 tablespoons olive oil
1 small red onion, cut in half and sliced thin
1 2-ounce wedge Parmigiano-Reggiano, shaved
2 large lemons, sliced in half
Preheat oven 200°F.
Season the chicken breasts with salt and pepper on both sides. Place the flour, the eggs and the breadcrumbs in three separate shallow bowls; season each with salt and pepper.
Dredge chicken breasts in flour, tap off excess, then dip in the egg letting any excess drip off and then finally dredge in the breadcrumbs.
Heat oil in a large, high-sided sauté pan until the oil just begins to shimmer. Place breaded chicken in the heated oil, working in batches as to not overcrowd the pan, sautéing just until just golden brown on both sides, approximately 3 -4 minutes per side. Remove from pan and place on a plate lined with paper towels to absorb any excess oil. Place chicken breasts on a sheet pan in the warm oven while you cook the next batch.
In a large sauté pan over medium heat, warm the olive oil. Place onions in the pan, season with salt and pepper and lightly sauté for 1 minute just to soften. Add the kale to the pan and cover and cook, stirring occasionally, until the kale wilts, about 5 minutes.
In a medium sauté pan over high heat, place lemons cut-side down and pan roast until golden brown, about 5 minutes.
Using tongs, place some wilted kale on plate, garnish with some cheese and top with a warm piece of chicken. Squeeze some roasted lemon juice on top, garnish with more cheese and a few raw onions, if desired, and serve.