White Bean Cutlets Recipes

CARROT AND WHITE BEAN VEGGIE CUTLETS

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.

TUSCAN CHICKEN WITH BEANS

Steps:

• Place all of the ingredients in a large plastic bag.
• Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
• Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
• Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
• Add the onion and garlic and sauté for 2 to 3 minutes.
• Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

TUSCAN CHICKEN CUTLETS WITH WHITE BEANS

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.

WHITE BEAN CUTLETS

Steps:

• Broth: 1. In a large pot, combine water, soysauce, garlic, onion, and broth base. Set aside. Cutlets: 2. Puree beans in a food processor until smooth. Add stock and soy sauce and process until blended. Add the flour, yest, garlic powder, and onion powder. Process until well-blended. 3. Turn dough out onto a lightly floured work surface and knead for 5 minutes. Stretch the dough into a rectangle about 1/2 in thick and cut into 8 pieces. Flatten each piece into a flat cutlet. 4. Add the cutlets to the pot with the broth mixture and bring just to a simmer over med-low heat. Cover and simmer for 1 hr, turning about halfway through. Do not allow the broth to boil. Remove from the heat and allow cutlets to cool in the broth. Cutlets may be refrigerated in the broth or wrapped. They will keep for 3 days in the refrigerator or several weeks in the freezer. They may be sauteed in a small amount of oil until golden brown and topped wtih sauce or cut into strips or chunks for use in recipes. The broth can be frozen and re-used for later batches.