French

Escalope de Poulet et Haricots Verts (Chicken Cutlet with Green Beans)

Name: Escalope de Poulet et Haricots Verts (Chicken Cutlet with Green Beans)
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.25 lb boneless skinless chicken breast cutlets (escalopes); 1/4 cup all-purpose flour; 3 tbsp butter; 1 tbsp olive oil; 1 lb fresh green beans, trimmed; 1 garlic clove; 1/2 lemon; 1 tsp salt; 1/4 tsp black pepper

Colette @colette_lyon

Escalope de Poulet et Haricots Verts (Chicken Cutlet with Green Beans) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy Diabetic friendly Low carb Halal

Ingredients

Serves

The quantities follow this count.

1.25 lb boneless skinless chicken breast cutlets (escalopes)
1/4 cup all-purpose flour
3 tbsp butter
1 tbsp olive oil
1 lb fresh green beans, trimmed
1 garlic clove
1/2 lemon
1 tsp salt
1/4 tsp black pepper

How to cook it

Bring a pot of salted water to a boil and cook the green beans for 5 to 6 minutes, until just tender, then drain.
Season the chicken cutlets with salt and pepper and dust them lightly in the flour, shaking off the excess.
Heat the butter and olive oil in a large skillet over medium-high heat and cook the cutlets for about 3 minutes per side, until golden and cooked through, then set them aside.
In the same skillet, toss the green beans and minced garlic for 2 minutes until coated in the buttery pan juices.
Squeeze the lemon juice over the beans, season with a little more salt and pepper, and serve them alongside the chicken cutlets.

Watch how to cook Escalope de Poulet et Haricots Verts (Chicken Cutlet with Green Beans)

Someone making it start to finish, so you can see what the steps look like.

Recette simple Haricots verts et Escalope de poulet Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Escalope de Poulet et Haricots Verts (Chicken Cutlet with Green Beans), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
  
  40 min
Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Escalope de Poulet et Haricots Verts (Chicken Cutlet with Green Beans) carries dairy and gluten. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Escalope de Poulet et Haricots Verts (Chicken Cutlet with Green Beans)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Gluten	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 350 kcal
Protein: 35 g
Carbs: 14 g
Fat: 17 g
Fiber: 3 g
Sugar: 2 g
Sodium: 540 mg
Saturated fat: 7 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Escalope de Poulet et Haricots Verts (Chicken Cutlet with Green Beans) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.