Herbed Chicken Cutlets

Herbed Chicken Cutlets

with Creamy Mashed Potatoes and Roasted Zucchini

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Take your chicken game to the next level with these cutlets. They get coated in our Italian seasoning, which coasts the meat in a layer of herby aromatics that smell as good as they taste. The sides are pretty special too, with tender roasted zucchini and mashed potatoes made rich by adding cream cheese and sour cream. There’s also a pan gravy for saucing it all and ensuring that no bite is lacking in flavor.

Allergens:Milk

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

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

2 unit

Scallions

4 tablespoon

Cream Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

1 unit

Chicken Stock Concentrate

1 unit

Lemon

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat41 g
Saturated Fat21 g
Carbohydrate48 g
Sugar12 g
Dietary Fiber9 g
Protein33 g
Cholesterol190 mg
Sodium410 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
Baking Sheet
Medium Pot
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Adjust rack to upper position and preheat oven to 400 degrees. Wash and dry all produce. Halve zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Zest and halve lemon. Peel potatoes, then cut into ½-inch pieces. Halve, peel, and thinly slice shallot. Trim, then thinly slice scallions.

Roast Zucchini
Roast Zucchini
2

Toss zucchini with lemon zest, a drizzle of olive oil, salt, and pepper on a baking sheet. Place lemon halves on sheet beside zucchini. Roast, flipping halfway through, until tender and browned, about 10 minutes. Set aside, covered.

Boil Potatoes
Boil Potatoes
3

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 1 inch. Cover and bring to a boil over medium-high heat. Cook until tender, 12-15 minutes. Scoop out and reserve ½ cup cooking water, then drain.

Mash Potatoes
Mash Potatoes
4

Return empty pot to stove over low heat and add 1 TBSP butter. Once melted, return potatoes to pot; mash until smooth. Stir in cream cheese and sour cream. Add enough cooking water to create a creamy consistency (you may not use all). Season with plenty of salt and pepper. Set aside, covered to keep warm. Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with paper towels. Season with salt, pepper, and Italian seasoning.

Chicken and Sauce
Chicken and Sauce
5

Add chicken to pan and cook until no longer pink in center, 2-4 minutes per side. Set aside on a plate, covered. Add 2 TBSP butter and shallot to same pan over medium-high heat. Cook, stirring, until shallot softens slightly, 1-2 minutes. Stir in stock concentrate and ⅓ cup water, scraping up any browned bits on bottom. Bring to a boil, then lower heat and simmer until thick and saucy, 2-4 minutes. Season with salt and pepper.

Plate and Serve
Plate and Serve
6

Reduce heat under pan to low and stir in any juices released by chicken. Top zucchini with as much juice from roasted lemon as you'd like; toss to coat. Divide chicken, potatoes, and zucchini between plates. Top chicken with sauce. Garnish with scallions and serve.