Chicken Cutlets with Bitter Greens, Caramelized Pears & Shallots

Pairing the sweetness of fruit—in this case, pears—with mildly bitter greens such as radicchio and escarole creates a wonderful balance of flavors.

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Name: Chicken Cutlets with Bitter Greens, Caramelized Pears & Shallots
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Bosc pears peeled cored, and cut lengthwise into 8 wedges each; 1 tablespoon extra-virgin olive oil (for pears); Salt and black pepper; 2 boneless, skinless chicken breast halves (6 to 8 o; 1/4 cup coconut flour; 1/4 cup almond flour; 1 tablespoon Italian seasoning crushed; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1 large egg; 1 tablespoon water; 3 tablespoons extra-virgin olive oil plus more if needed (for chicken); 1/4 cup extra-virgin olive oil (for salad dressing); 3 tablespoons apple cider vinegar; 2 teaspoons finely chopped shallot; 1 teaspoon Whole30-compliant Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/2 small head radicchio torn into bite-size pieces; 1/2 small head escarole torn into bite-size pieces; 2 tablespoons chopped walnuts toasted

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INGREDIENTS

2 Bosc pears ; peeled cored, and cut lengthwise into 8 wedges each
1 tablespoon extra-virgin olive oil (for pears)
Salt and black pepper
2 boneless, skinless chicken breast halves (6 to 8 o
1/4 cup coconut flour
1/4 cup almond flour
1 tablespoon Italian seasoning ; crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 large egg
1 tablespoon water
3 tablespoons extra-virgin olive oil ; plus more if needed (for chicken)
1/4 cup extra-virgin olive oil (for salad dressing)
3 tablespoons apple cider vinegar
2 teaspoons finely chopped shallot
1 teaspoon Whole30-compliant Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 small head radicchio ; torn into bite-size pieces
1/2 small head escarole ; torn into bite-size pieces
2 tablespoons chopped walnuts ; toasted

Recipe

INSTRUCTIONS

Make the Pears

PREHEAT the oven to 425°F. Place the pears in a baking pan and drizzle with the olive oil. Lightly season with salt and pepper. Roast the pears for 20 to 25 minutes, turning once or twice, until tender and beginning to caramelize. Let cool.

Make the Chicken

WHILE the pears are baking, place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flat¬ten them to [1/4] -inch thickness. In a shallow dish, combine the coconut flour, almond flour, Italian seasoning, garlic powder, lemon peel, and salt. In another shallow dish, whisk together the egg and water. Dip the chicken into the egg mixture, then into the seasoned flour to coat both sides.

HEAT the olive oil in a large skillet over medium heat. Add the chicken and cook until golden, 2 to 3 minutes per side, adding more oil if needed.

Make the Salad

IN a small bowl, whisk together the olive oil, vinegar, shallot, mustard, salt, and pepper. Place the radicchio and escarole in a large bowl; drizzle with some of the vinaigrette and toss to mix.

SERVE the roasted pears on top of the salad and sprinkle with walnuts. If desired, drizzle with more of the vinaigrette. Serve the chicken with the salad.

NOTES

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Chicken Cutlets with Bitter Greens, Caramelized Pears & Shallots

2 Bosc pears peeled cored, and cut lengthwise into 8 wedges each
1 tablespoon extra-virgin olive oil (for pears)
 Salt and black pepper
2 boneless, skinless chicken breast halves (6 to 8 o
1/4 cup coconut flour
1/4 cup almond flour
1 tablespoon Italian seasoning crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 large egg
1 tablespoon water
3 tablespoons extra-virgin olive oil plus more if needed (for chicken)
1/4 cup extra-virgin olive oil (for salad dressing)
3 tablespoons apple cider vinegar
2 teaspoons finely chopped shallot
1 teaspoon Whole30-compliant Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 small head radicchio torn into bite-size pieces
1/2 small head escarole torn into bite-size pieces
2 tablespoons chopped walnuts toasted

Make the Pears
PREHEAT the oven to 425°F. Place the pears in a baking pan and drizzle with the olive oil. Lightly season with salt and pepper. Roast the pears for 20 to 25 minutes, turning once or twice, until tender and beginning to caramelize. Let cool.

Make the Chicken
WHILE the pears are baking, place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flat¬ten them to [1/4] -inch thickness. In a shallow dish, combine the coconut flour, almond flour, Italian seasoning, garlic powder, lemon peel, and salt. In another shallow dish, whisk together the egg and water. Dip the chicken into the egg mixture, then into the seasoned flour to coat both sides.

HEAT the olive oil in a large skillet over medium heat. Add the chicken and cook until golden, 2 to 3 minutes per side, adding more oil if needed.

Make the Salad
IN a small bowl, whisk together the olive oil, vinegar, shallot, mustard, salt, and pepper. Place the radicchio and escarole in a large bowl; drizzle with some of the vinaigrette and toss to mix.

SERVE the roasted pears on top of the salad and sprinkle with walnuts. If desired, drizzle with more of the vinaigrette. Serve the chicken with the salad.

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Nutrition

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Serving Size: 1 Recipe (706g)
Recipe Makes: 1 Recipe

Calories: 1643
Calories from Fat: 1257 (77%)

Amt Per Serving		% DV

	Total Fat 139.7g	186 %
	Saturated Fat 73.6g	368 %
	Monounsaturated Fat 44.2g
	Polyunsanturated Fat 13.9g
Cholesterol 211.5mg		65 %
Sodium 14075mg		485 %
Potassium 1454.1mg		38 %
Total Carbohydrate 94.3g		28 %
	Dietary Fiber 34.1g	136 %
	Sugars, other 60.3g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1643

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