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Crispy Southwestern Chicken Cutlets

Crispy Southwestern Chicken Cutlets

with Monterey Jack, Mashed Potatoes & Roasted Veggies

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Crispy chicken is always a recipe for success. Add melty Monterey Jack cheese and bold 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. But wait...there’s more! The crunchy cutlets are served alongside creamy mashed potatoes and roasted veggies. Together, it’s a meal as elegant as it is satisfying and delicious.

Tags:Spicy
Allergens:WheatMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Poblano Pepper

½ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1 teaspoon

Chili Powder

1 tablespoon

Southwest Spice Blend

10 ounce

Chicken Cutlets

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories740 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate57 g
Sugar7 g
Dietary Fiber7 g
Protein42 g
Cholesterol165 mg
Sodium350 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
Strainer
Medium Bowl
Baking Sheet
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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1

• 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. 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.

2

• 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 servings), salt, and pepper. (Use the rest of the Southwest Spice as you like.) 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.

3

• While veggies roast, pat chicken* dry with paper towels; season all over 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.

4

• 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.

5

• 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.

6

• Divide chicken, mashed potatoes, and roasted veggies between plates and serve.