Ingredients
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4
chicken cutlets (about 1 pound total)
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Kosher salt and freshly ground black pepper
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1/2 cup
flour
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3
large eggs, lightly beaten
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1 cup
Panko
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6 tablespoons
olive oil, divided
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2
whole anchovies, preferably white
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1 bunch
Swiss chard, stems thinly sliced, leaves cut into 2-inch pieces
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1 tablespoon
capers
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2 tablespoons
lemon juice
Directions
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Season chicken cutlets with salt and pepper. Place flour, eggs and Panko in three separate shallow bowls; season each with salt and pepper.
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Heat 4 tablespoons oil in a large skillet over medium until hot. Meanwhile, dredge cutlets in flour, dip in egg, and coat in Panko. Place chicken in skillet and cook (in batches, if necessary) until golden brown and cooked through, about 2 to 3 minutes per side. Transfer chicken to serving plates and return skillet to heat.
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Heat remaining oil over medium-high. Add anchovies to skillet and break apart anchovies with a spoon. Add chard and cook, stirring occasionally, until wilted, about 5 minutes. Season chard with salt and pepper. Stir in capers and lemon juice.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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