Chophouse-Style Chicken Cutlets
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Chophouse-Style Chicken Cutlets

Chophouse-Style Chicken Cutlets

with Shallot Sauce, Roasted Squash & Lemony Green Beans

You’ll feel like a winner-winner with this colorful chicken dinner. Think of it as a lighter, white meat take on a steakhouse meal. Seared chicken cutlets are seasoned with our Bold & Savory Steak Spice, then smothered in a rich and creamy shallot sauce. Trust that there’s plenty of sauce to also give some love to the veggie sides: green beans and yellow squash roasted on a single sheet pan. Easy AND tasty? We’ll take the W on this dish.

Carb Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

6 ounce

Green Beans

1 unit

Yellow Squash

1 unit


1 unit


10 ounce

Chicken Cutlets

1 tablespoon

Bold & Savory Steak Spice

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories430 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate25 g
Sugar10 g
Dietary Fiber8 g
Protein36 g
Cholesterol130 mg
Sodium300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Large Pan



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Trim and halve squash lengthwise; slice into ½-inch-thick half-moons. Halve, peel, and mince shallot. Zest and quarter lemon.

Roast Veggies

• Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread green beans out across entire sheet.) Toss squash on empty side with a drizzle of oil, salt, and pepper. (For 4, toss squash on a second sheet; roast green beans on top rack and squash on middle rack.) • Roast on top rack until tender, 12-15 minutes.

Cook Chicken

• While veggies roast, pat chicken* dry with paper towels; season all over with salt and Steak Spice. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce

• Heat a drizzle of olive oil in same pan over medium heat. Add shallot and cook, stirring, until softened and lightly browned, 2-3 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. • Remove from heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season generously with pepper.

Finish Green Beans

• Once veggies are tender, remove sheet from oven. Carefully toss green beans with lemon zest and a squeeze of lemon juice.


• Divide chicken, squash, and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side.