Chicken Cutlets and Sautéed Kale

Healthy eating doesn’t have to break the bank. This dinner costs under $5 per serving, and is only around 350 calories. Instead of eggs, this recipe uses skim milk – a cheaper and healthier alternative.

4 chicken cutlets
4 oz Italian bread crumbs
2 heads dinosaur kale
1/3 oz garlic powder
1 lemon
4 oz skim milk
5 cloves garlic
Olive Oil
Parmesan cheese

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.