Crispy Southwestern Chicken Cutlets
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Crispy Southwestern Chicken Cutlets

Crispy Southwestern Chicken Cutlets

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

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
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Poblano Pepper

½ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 unit

Southwest Spice Blend

1 teaspoon

Chili Powder

12 ounce

Chicken Breasts

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber7 g
Protein44 g
Cholesterol185 mg
Sodium450 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.


Medium Pot
Medium Bowl
Baking Sheet
Paper Towel
Potato Masher


Cook Potatoes

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 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat.

Prep and Start Veggies

Meanwhile, halve, peel, and thinly slice onion. Core, deseed, and thinly slice poblano. In a medium bowl, combine panko, Monterey Jack, Southwest Spice, a drizzle of olive oil, half the chili powder, salt, and pepper; set aside. Toss onion and poblano on one side of a baking sheet with a large drizzle of olive oil, salt, pepper, and remaining chili powder. (For 4, spread out across whole sheet.) Roast for 5 minutes.

Coat Chicken

While veggies roast, pat chicken dry with paper towels; season with salt and pepper. Evenly brush tops of chicken with half the sour cream (save the rest for later). Mound panko mixture onto brushed sides, pressing to adhere. Drizzle tops of coated chicken with oil.

Finish Chicken and Veggies

Once veggies have roasted 5 minutes, remove sheet from oven; add chicken to empty side. (For 4 servings, add chicken to a second baking sheet.) Roast until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-20 minutes. TIP: Veggies may finish before chicken is done. If so, remove from sheet and continue roasting chicken.

Mash Potatoes

Meanwhile, mash potatoes until mostly smooth. Stir in 2 TBSP butter (4 TBSP for 4 servings) and remaining sour cream. Add splashes of reserved potato cooking liquid as needed until smooth and creamy. Season with salt and pepper.


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