Tuscan Chicken Chops with White Beans

Ingredients:

• 0.6 kg of chicken fillet slices, cover with cling film and beat lightly
• 1.5 cups of flour
• 1 tbsp chopped fresh rosemary
• 1 cup of sour milk or kefir
• 1/4 cup refined vegetable oil + extra for frying
• 2 cloves garlic, crushed
• 2 x 425g cans white beans, discard liquid
• 0.5 cup chopped fresh parsley
• Lemon wedges, for serving

Preparation:

1. Season the chicken breasts with salt and black pepper. In a shallow bowl, combine the flour with 2 teaspoons of rosemary and 1.5 teaspoons of black pepper. Pour the sour milk into another shallow bowl. Pour 2 tablespoons of sour milk into the flour mixture and stir until lumpy. Dredge the chicken breasts one at a time in the flour mixture, then dip them in the sour milk, then dredge them again in the flour mixture to form a crumbly coating. Use all the flour mixture. Transfer the chicken to a plate.
2. In a medium saucepan, heat 2 tablespoons vegetable oil, garlic, and the remaining 1 teaspoon rosemary over medium-high heat. Cook until the garlic is lightly browned, about 1 minute. Add the white beans and their liquid, 3/4 cup water, and a pinch of salt. Simmer at a steady, low simmer until the sauce thickens slightly, 10 to 12 minutes; add a little more water if the sauce is too thick. Season with salt and pepper to taste. Remove from heat and cover to keep the beans warm.
3. Meanwhile, heat 1/4 inch (0.5 cm) of vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken cutlets and cook until golden brown and crispy, about 3 minutes per side. Transfer to a wire rack set on a baking sheet and season with a little salt.
4. Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons of vegetable oil. Add the chicken cutlets. Serve with lemon wedges.