Chicken Cutlets and Sautéed Kale

Added to Recipes on Fri 02/18/2011


4 chicken cutlets pounded very thin

4 oz Italian bread crumbs

2 heads of dinosaur kale, stems and ribs removed, leaves chopped

1/3 oz garlic powder

1 lemon

4 oz skim milk

5 cloves of garlic

Olive Oil

Parmesan cheese, freshly grated

Salt and pepper



Dip chicken in skim milk and then coat with bread crumbs combined with a bit of grated parmesan cheese. Bake chicken at 350°F for 20 minutes. When you turn the chicken over add lemon juice over top of each piece. Put on plate and keep warm.


In another pan, heat olive oil and sauté the 5 whole cloves until lightly browned. Add washed kale to pan, sprinkle with salt and pepper and sauté for 10 to 15 minutes. Serve along side of chicken.


Recipe courtesy of Dina Siegel.