[PROTEIN DOUBLE CHICKEN CUTLETS] Everything Bagel and Panko Crusted Chicken with Garlicky Green Beans and Tomato Shallot Salad
- Eggs
- Wheat
- Sesame
- Milk
: Nostalgic for everything bagels? So are these chicken cutlets! You’ll spread them with zippy honey mustard, then pile on a topping of buttery panko and “everything bagel” seasoning and roast to juicy perfection. Serve with a fresh tomato and shallot salad, plus garlicky roasted green beans and extra honey mustard on the side for dipping.
Ingredients
6 ounce
Green Beans
1 unit
Lemon
1 clove
Garlic
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
24 ounce
Chicken Cutlets
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 tablespoon
Everything Bagel Seasoning
(Contains: Sesame)
½ unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees.
Place sealed honey packet in small bowl of warm water to soften.
Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in panko, Everything Bagel Seasoning, and a drizzle of olive oil; season with pepper.
In a small bowl, combine honey, mustard, and mayonnaise. Reserve half the honey mustard in a separate small bowl for serving.
Pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. (For 4 servings, arrange chicken across entire sheet.)
Evenly spread tops of chicken with a thin layer of honey mustard. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
Roast on middle rack until crust is golden brown, 10 minutes (you’ll add more to the sheet then).
While chicken roasts, wash and dry produce. Trim green beans if necessary. Peel and mince or grate garlic. Cut tomato into ½-inch wedges. Halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). Quarter lemon.
In a large bowl, toss green beans and garlic with a drizzle of oil; season with a pinch of salt and pepper.
Once chicken has roasted 10 minutes, remove sheet from oven. Carefully add green beans to empty side of sheet. (For 4 servings, leave chicken roasting; add green beans to a second baking sheet and roast on top rack.)
Return to middle rack and roast until green beans are browned and tender and chicken is cooked through, 10-12 minutes more.
Wash and dry bowl used for green beans.
Meanwhile, in bowl used for green beans, combine tomato, shallot, juice from half the lemon, 1 TBSP olive oil, and ¼ tsp sugar (for 4 servings, use 2 TBSP olive oil and ½ tsp sugar); season with a pinch of salt and pepper.
Divide chicken, green beans, and tomato salad between plates. Serve with remaining lemon wedges and reserved honey mustard on the side for dipping.
