Chicken Cutlets and Collard Greens

The Gourmandise School   of Sweets and Savories     This chicken is nuts.  Browse our schedule and you'll soon find a few new faces, and a delicious variety of new savory courses.  We strive to host classes of all kinds- from gluten free to vegetarian, all with the premise that these are taught without additives and chemical substitutes keep our philosophy of combining great technique with the best local produce and whole ingredients.  Nell Stephenson is our new Paleo instructor.  She's written a book (we've got them at the front desk) and appeared on Dr. Oz, and like most of us, lives what she eats.   We've designed a few classes around what's in season at the moment, from a Mom's class to a menu catering to athletes. This recipe takes 15 minutes to complete and uses just one pan.  It will serve two, so you'll want to double it if you've got more than a couple hungry ones at home.  If you have trouble finding collard greens or raw walnuts, you can substitute with chard or use almonds or pistachios.   Best of all?  Absolutely every ingredients listed can be purchased at the Santa Monica Farmers Market.  Stay tuned for more classes on deboning chickens... Chicken Cutlets and Collard Greens Two 6- to 8-oz chicken cutlets Freshly ground black pepper 2 tbsp ground raw walnuts 1 large egg 2 tbsp extra-virgin olive oil 2 fresh sage leaves 2 garlic cloves, peeled and minced 1 bunch collard greens, tough stems removed, rinsed, spun dry and torn into large pieces 2 fresh orange slices 1. Using a meat tenderizer tool, pound the cutlets to 1/4-inch thick. Pay dry with paper towels, season to taste with pepper and set aside. 2. Place the nuts on a small plate. Crack the egg onto another small plate and beat it lightly with a fork, just until blended. 3. Coat the cutlets first in egg, then in nuts. Set aside on a clean plate. 4. Heat the oil in a cast-iron skillet over medium heat. Place the sage in the skillet and fry 1 minute, flipping halfway. Remove from the pan and drain on a paper or floursack towel. 5. Place the cutlets in the skillet and cook 8 to 10 minutes, flipping halfway. Check with an instant-read thermometer for an internal temperature of 160°F. Remove from the skillet and set aside on another clean plate; cover loosely with foil. 6. Add the garlic to the skillet and cook for 1 minute. Add the greens and cook 2 to 3 minutes longer, stirring constantly. Remove from the heat. 7. Divide the greens between two plates. Top each with a cutlet and then a sage leaf. Finish with an orange slice for color.   Have a delicious day! Clémence and Hadley