Crispy Southwestern Chicken Cutlets
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Crispy Southwestern Chicken Cutlets

Crispy Southwestern Chicken Cutlets

with Monterey Jack, Mashed Potatoes & Roasted Veggies

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.

Family Friendly

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

Total Time30 minutes


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 teaspoon

Chili Powder

1 tablespoon

Southwest Spice Blend

10 ounce

Chicken Cutlets

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)2971 kJ
Calories710 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate53 g
Sugar7 g
Dietary Fiber7 g
Protein39 g
Cholesterol170 mg
Sodium440 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

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces (no need to peel). 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 until ready to mash in step 5.

Prep and Start Veggies

Meanwhile, halve, peel, and thinly slice onion. Halve, core, and thinly slice poblano into strips. In a medium bowl, combine panko, Monterey Jack, a drizzle of olive oil, half the chili powder, 1 tsp Southwest Spice (2 tsp for 4; we sent more), 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 entire sheet.) Roast on top rack 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 (you’ll use the rest later). Mound panko mixture onto brushed sides, pressing firmly to adhere. Drizzle each piece of coated chicken with oil.

Finish Chicken and Veggies

Once veggies have roasted 5 minutes, remove sheet from oven; carefully add chicken to empty side. (For 4 servings, leave veggies roasting and add chicken to a second sheet; roast on middle rack.) Roast until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. TIP: If veggies are done before chicken, 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.