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Crispy Southwestern Chicken Cutlets

Crispy Southwestern Chicken Cutlets

with Monterey Jack, Mashed Potatoes, and Roasted Poblano and Onion

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Crispy chicken is always a recipe for success. Add melty Monterey Jack and warm Southwestern spices to the mix, and you’ve got a winning dinner. Once baked, the crust turns golden-brown while the meat stays juicy and tender. The crunchy cutlets are served alongside creamy mashed potatoes and a fajita-reminiscent tangle of roasted poblanos and onions. If this all sounds complicated--it’s not! 30 minutes is all you need for this delicious dish to land on your table.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Poblano Pepper

½ cup

Panko Breadcrumbs


¼ cup

Monterey Jack Cheese


1 teaspoon

Southwest Spice Blend

1 teaspoon

Chili Powder

10 ounce

Chicken Cutlets

4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

Not included in your delivery

3 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber7 g
Protein34 g
Cholesterol170 mg
Sodium400 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Bowl
Baking Sheet
Potato Masher
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until tender, 15-18 minutes. Reserve ½ cup cooking water, then drain and return to pot. Cover.


Meanwhile, halve, peel, and thinly slice onion. Halve, deseed, and thinly slice poblano. In a medium bowl, combine panko, cheese, a drizzle of olive oil, 1 tsp Southwest Spice (we sent more), half the chili powder, salt, and pepper.


Lightly oil a baking sheet (or spray sheet with nonstick cooking spray). Pat chicken dry with paper towels; season with salt and pepper and place on prepared sheet. Evenly brush tops of chicken with half the sour cream (save the rest for later). Sprinkle panko mixture onto brushed sides, pressing to adhere.


Toss onion and poblano on other side of prepared sheet with a large drizzle of olive oil, salt, pepper, and remaining chili powder. Bake until chicken is browned and cooked through and veggies are tender and slightly crispy, about 15 minutes.


Using a potato masher or fork, mash potatoes until mostly smooth. Stir in remaining sour cream, 2 TBSP butter, and half the reserved cooking water. (TIP: If mixture is too thick, stir in remaining reserved water, a splash at a time, until creamy.) Season with salt and pepper.


Divide mashed potatoes and chicken between plates. Top with roasted veggies. Serve with hot sauce for drizzling over.