Quickest Crispy Chicken
with Cranberry Arugula Salad and Garlic Toasts
This chicken doesn’t just cross the road. It races down it at lightning speed. You can have these crispy, breadcrumb-coated cutlets on the table in 20 minutes flat (and that includes the toasty garlic bread and green salad that come on the side). The only thing we suggest slowing down for is savoring all those scrumptious flavors once they’re on your plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
Not included in your delivery
Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Mince or grate garlic. Put garlic, 2 TBSP butter, and 1 tsp Italian seasoning in a small, microwave-safe bowl (we’ll use the rest of the seasoning later). Heat in microwave until butter is melted, about 30 seconds.
Halve baguettes lengthwise and place on a baking sheet cut-side up. Brush with garlic butter. Toast in oven or toaster oven until golden brown, 8-10 minutes.
Heat 2 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Mix together panko and remaining Italian seasoning on a plate. Season with salt and pepper. Place chicken on another plate and season with salt and pepper. Brush all over with 1 TBSP sour cream (we sent more). Dip into panko mixture, pressing to adhere.
Add chicken to pan and cook until no longer pink in center and panko is golden brown, 2-4 minutes per side. Remove from pan and set aside on a paper-towel-lined plate.
While chicken cooks, cut tomato into wedges. Halve lemon; cut one half into wedges. Toss tomato, cranberries, and arugula with a squeeze of lemon and a large drizzle of olive oil in a medium bowl. Season with salt, pepper, and more lemon (to taste).
Divide chicken, salad, and garlic toasts between plates. Serve with lemon wedges on the side for squeezing over.