Chicken Cutlets with Rice and Beans

This recipe is an old family favorite. It might sound weird to pair chicken cutlets with rice and beans but it is such a good combination! I have been making my grandfather's rice and beans for years and now it is one of my husbands favorites as well as mine! :) Enjoy!

Chicken Cutlets


4-6 Chicken Breast split and pounded thin
2 Eggs beaten
1 1/2 Cups Italian Style Breadcrumbs
3/4 Cup Pecorino Ramono Cheese

Canola Oil for Frying



Directions:


Heat oil in frying pan.

Beat 2 eggs in a dish and add salt and pepper.
Combine Italian style breadcrumbs with cheese and mix till combined.
Dredge chicken in egg and shake off extra.
Dredge in breadcrumb/cheese mixture.
Fry till chicken is cooked and crispy.


Rice and Beans


Salt & Pepper
1 Tablespoon EVOO
2 small cans of tomato sauce
1 can dark red kidney beans
1 bell pepper diced
1 onion diced
2-3 garlic cloves minced
1/2 cup cilantro chopped
Handful of green pimento olives

Directions:
Heat EVOO in a pot and add onions, garlic, and bell peppers to pan. Saute until translucent (about 5-6 minutes). Add cilantro and green olives. Cook another 2-3 minutes. Add dark red kidney beans and cook another 5 minutes. Add tomato sauce, pinch of salt and pepper and simmer for 15 minutes.

While beans are simmering cook rice according to directions.

Once everything is done cooking place rice onto plate and spoon some beans & sauce mixture over top and sprinkle with a little bit of cilantro for garnish. Serve with chicken cutlets and enjoy!