Crispy Parmesan Chicken

Name: Crispy Parmesan Chicken with Garlic Scallion Couscous & Lemony Roasted Carrots
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; 2 unit Scallions; 1 unit Lemon; ¼ cup Panko Breadcrumbs; ¼ cup Parmesan Cheese; 1 teaspoon Hot Smoked Paprika; 10 ounce Chicken Cutlets; 2 tablespoon Sour Cream; 2.5 ounce Israeli Couscous; 1 clove Garlic; 4 teaspoon Olive Oil; Salt; Pepper; 2 tablespoon Butter

with Garlic Scallion Couscous & Lemony Roasted Carrots

Recipe Development TeamPublished on August 03, 2021

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Consider plain chicken a thing of the past. In this recipe, the cutlets get gussied up thanks to a gorgeous golden breadcrumb topping with paprika and Parmesan cheese. You’ll roast them alongside the lemony carrots on the same baking sheet—once they’re in the oven, the only thing left to do is boil the pearl couscous and toss it with the garlicky butter. Simple, satisfying, and supercharged with flavor—what more could you ask for?

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

2 unit

Scallions

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Hot Smoked Paprika

10 ounce

Chicken Cutlets

2 tablespoon

Sour Cream

(Contains: Milk)

2.5 ounce

Israeli Couscous

(Contains: Wheat)

1 clove

Garlic

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories740 kcal

Fat33 g

Saturated Fat14 g

Carbohydrate69 g

Sugar12 g

Dietary Fiber9 g

Protein43 g

Cholesterol155 mg

Sodium520 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.

Utensils

•Medium Pot

•Zester

•Peeler

•Paper Towel

•Small Bowl

•Baking Sheet

•Strainer

Instructions

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut crosswise into 2-inch- long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

• In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. • Pat chicken* dry with paper towels; season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread out across entire sheet). • Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

• Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots on a second sheet.) • Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes. (For 4, roast chicken on middle rack and carrots on top rack.) • Transfer chicken to a plate to rest. TIP: If carrots are done before chicken, remove from sheet and continue roasting chicken.

• While chicken and carrots roast, add couscous to boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. • Melt 2 TBSP butter (3 TBSP for 4 servings) in empty pot over medium heat. Add scallion whites and garlic; cook until softened, 1 minute. • Return cooked couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat.