Recipe by Michael Symon from

I looked at the picture of this dish, with the chard and pomegranate mixture served right on top of the cutlets and it was mouthwatering! As a good German girl I do love a good cutlet:)

1/2 cup All-Purpose Flour
4 Chicken Breasts boneless, skinless, pounded to 1/4” thick, aprox 6 oz each 2 large Eggs
1 1/2 cups Panko Breadcrumbs
1/4 cup Olive Oil + @ TB
1 Red Onion, thinly sliced
2 cloves Garlic, thinly sliced
1/2 tsp Chile Flakes
8 cups Chard, sliced to 1/4” thick
1/3 cup Pomegranate Seeds
Salt and freshly ground Black Pepper

Place large saute pan over medium- high heat. Season chicken with salt and pepper. In three separate baking dishes, add flour, eggs and breadcrumbs. Season flour dish with salt and pepper. Dredge chicken in flour, then dip in egg and finally in breadcrumbs, shaking off excess. To the preheated pan, add 1/4 cup oil. Add chicken and cook until golden brown and crispy, about 3 minutes. Flip and continue to cook another 1-2 minutes. Remove to a paper towel-lined sheet tray. Place another large sauce pan over medium-high heat and add 2 TB olive oil. Add the onion and sauce for 2-3 minutes. Add the garlic and chili flakes and sauce for one more minute. Add the chard, season with salt and cook, stirring occasionally for 2-3 minutes, until the chard begins to wilt. Add the pomegranate seeds and mix to combine. Serve with the chicken.