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Crispy Parmesan Chicken

Crispy Parmesan Chicken

with Garlic Scallion Couscous & Lemony Roasted Carrots

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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:WheatMilk

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Carrots

2 unit

Scallions

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Hot Smoked Paprika

10 ounce

Chicken Cutlets

2 tablespoon

Sour Cream

(ContainsMilk)

2.5 ounce

Israeli Couscous

(ContainsWheat)

1 clove

Garlic

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Peeler
Paper Towel
Small Bowl
Baking Sheet
Strainer
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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).

3

• 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.

4

• 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.

5

• Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

6

• Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.