Georgian Walnut Crunch 2x Organic Chicken Bar
Build your way to the perfect plate
- Milk
- Tree Nuts
- Wheat
Pan-roasted chicken cutlets are served family style alongside a toasted walnut-panko crunch fragrant with garlic, parsley, and lemon zest—a nod to the flavors of Georgian cuisine. A creamy lemon-garlic sauce, crisp cucumber and shallot salad, and roasted potato wedges round out the spread, letting everyone build their plate exactly as they like.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
24 ounce
Organic Chicken Cutlets
5 unit
Potatoes
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Lemon
2 unit
Mini Cucumber
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
¼ ounce
Dill
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon. Trim and thinly slice cucumbers into rounds. Halve, peel, and thinly slice shallot. Pick parsley leaves from stems; discard stems and finely chop leaves. Pick and roughly chop fronds from dill.
Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, divide potatoes between two sheets.)
Roast on middle rack until browned and tender, 20-25 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.) TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
In a small bowl, combine sour cream, half the garlic powder (you’ll use the rest in next step), juice from one lemon wedge (two wedges for 4 servings), a pinch of salt, and pepper. Taste and season with more salt, pepper, or lemon juice if desired.
In a separate small bowl, toss together cucumbers, shallot, dill, juice from one lemon wedge, ¼ tsp sugar, salt, pepper, and a drizzle of olive oil (juice from two lemon wedges, ½ tsp sugar, and a large drizzle of olive oil for 4).
Gently crush walnuts in their bag.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add walnuts, panko, salt, and pepper. Cook, stirring constantly, until browned, 1-3 minutes.
Turn off heat; stir in parsley, lemon zest, and remaining garlic powder. Transfer to a serving bowl. Wipe out pan.
Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.
Heat a drizzle of oil in pan used for walnuts over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid.
Transfer to a cutting board to rest.
Transfer to a cutting board to rest.
Thinly slice chicken crosswise.
Place chicken, lemon-garlic sauce, walnut crunch, cucumber salad, potato wedges, and any remaining lemon wedges in separate serving dishes. Serve everything family style so everyone can build their own plate! (Don’t forget to serve with any extra items you may have ordered to build out your meal!)
