White Bean Cutlets Recipes

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CARROT AND WHITE BEAN VEGGIE CUTLETS



Carrot and white bean veggie cutlets image

Vegetarian 'cutlets' made from just a few simple ingredients - these are so versatile!

Provided by Becca Heyes

Categories     Main meals

Time 55m

Number Of Ingredients 9

200 g (~ 1 cup) marinated artichoke hearts
2 medium carrots, (cut into chunks)
140 g (~ 5 oz) cheddar cheese, cut into chunks
400 g tin cannellini beans, (drained (240g, or ~ 1 1/4 cups, when drained))
Few sprigs fresh parsley
60 g stale bread ((2 small slices or 1 large))
1 egg
Salt
Black pepper

Steps:

  • Place the artichoke hearts on a plate lined with kitchen paper - this will just help to drain away any excess oil. Leave for a couple of minutes.
  • Add the chunks of carrot and cheddar cheese to a food processor, and pulse several times to begin chopping them. When they've broken down a bit, continue to blitz until they're well chopped. Add the artichokes, beans, parsley and bread, and blitz again until no large chunks remain (you may need to scrape down the sides a couple of times).
  • Add the egg and a good pinch of salt and pepper, and blitz again to combine.
  • Use clean hands to shape the mixture into cutlets (if you're reaching straight into the food processor bowl, make sure you remove the blades first!). Place the cutlets on a greased baking tray, leaving a couple of inches between them. I made 4 large cutlets, but you could easily stretch the mixture to make 6.
  • Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the veggie cutlets are golden brown and firm.

Nutrition Facts : ServingSize 1 cutlet, Calories 196 kcal, Carbohydrate 14.4 g, Protein 10.1 g, Fat 10.7 g, SaturatedFat 5.4 g, Cholesterol 52 mg, Sodium 359 mg, Fiber 4 g, Sugar 2.1 g

TUSCAN CHICKEN CUTLETS WITH WHITE BEANS



Tuscan Chicken Cutlets with White Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds thin-cut chicken cutlets
Kosher salt and coarsely ground pepper
1 1/2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 cup buttermilk
1/4 cup extra-virgin olive oil, plus more for frying
2 cloves garlic, minced
2 15-ounce cans cannellini beans, undrained
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
  • Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
  • Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
  • Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

Nutrition Facts : Calories 720, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 706 milligrams, Carbohydrate 75 grams, Fiber 18 grams, Protein 49 grams, Sugar 5 grams

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE



Herb-crusted rack of lamb with white bean purée image

Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 16

50g fresh white breadcrumb or white bread, torn into small pieces
2 tbsp roughly chopped parsley
2 tbsp thyme leaf
2 tbsp rosemary leaves, picked from sprigs
zest 1 lemon
25g grated parmesan
2 tbsp olive oil , plus extra for drizzling
2 x 8-bone racks of lamb , well trimmed (see 'Try', below)
2 tbsp Dijon mustard
250g spinach leaves
400g can butter bean , drained and rinsed
1 garlic clove , chopped
6 anchovy fillets
large rosemary sprig, leaves chopped
juice ½ lemon
8 tbsp extra-virgin olive oil , the best quality you can afford

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
  • Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
  • While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
  • Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium

CHICKEN CUTLETS WITH SPICY WHITE BEANS & KALE



Chicken Cutlets With Spicy White Beans & Kale image

Make and share this Chicken Cutlets With Spicy White Beans & Kale recipe from Food.com.

Provided by Claudia Wey

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 boneless skinless chicken breast, halved horizontally (6 oz.)
2 tablespoons all-purpose flour
kosher salt
black pepper
1/4 cup extra virgin olive oil, divided
3/4 cup diced onion
2 tablespoons all-purpose flour
1 teaspoon fresh rosemary leaf, minced
3/4 cup low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup kale leaf, sliced
1 teaspoon chili-garlic sauce
1 tablespoon fresh parsley leaves, chopped

Steps:

  • Pound chicken breast halves, one at a time, between 2 sheet of plastic wrap, until each piece of chicken is 1/8-inch thick.
  • Stir together the 2 tablespoons flour, salt, and pepper in a shallow container.
  • Heat a large saute' pan over high heat.
  • Dredge chicken in flour mixture, shaking and removing any excess.
  • Saute' chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side.
  • transfer chicken to a warm plate, cover with foil to keep warm until ready to serve.
  • In the same pan used to cook the chicken, saute' onion in the remaining 2 Tbsp oil over medium heat until translucent, 3-5 minutes.
  • Stir in the 2 teaspoons flour and rosemary; cook 1 minute, stirring constantly.
  • Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened.
  • Stir in beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes.
  • Remove pan from heat; stir in parsley.
  • Season cannellini and kale with salt and pepper; serve with chicken cutlet.

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