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So Delizioso Chicken Cutlets

So Delizioso Chicken Cutlets

with Cheesy Mashed Potatoes and Tomato Zucchini Jumble

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These chicken cutlets are coated in our So Delizioso Italian seasoning, which has a mix of flavorful herbs like oregano, basil, and parsley. So that must translate to so delicious, right? Bingo! Although the meat definitely isn’t the only delicious part of this dish—the cheesy mashed potatoes and sautéed zucchini and tomatoes are molto bene, too.

Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lemon

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

16 ounce

Yukon Gold Potatoes

2 unit

Scallions

½ cup

Italian Cheese Blend

(ContainsMilk)

4 ounce

Grape Tomatoes

1 unit

Shallot

1 unit

Zucchini

1 unit

Chicken Stock Concentrate

Not included in your delivery

5 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber11 g
Protein44 g
Cholesterol155 mg
Sodium480 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
Paper Towel
Zester
Medium Pot
Strainer
Potato Masher
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Zest and halve lemon. Pat chicken dry with a paper towel. Place in a large bowl or zip-close bag along with zest, juice from one lemon half, 1½ tsp Italian seasoning (we’ll use the rest later), and a large drizzle of olive oil. Season with salt and pepper. Toss to coat, then set aside.

2

Cut potatoes into ½-inch cubes. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Meanwhile, trim and thinly slice scallions, separating greens and whites. Once potatoes are done, reserve ¼ cup cooking water, then drain.

3

Return pot to low heat and add 1 TBSP butter and scallion whites. Cook, tossing, until softened, 1-2 minutes. Return potatoes to pot and mash until smooth, adding reserved water as needed to loosen. Stir in cheese, then season with plenty of salt and pepper. Keep over low heat until meal is ready.

4

While potatoes cook, halve tomatoes. Halve, peel, and thinly slice shallot. Halve zucchini lengthwise. Scoop out seeds with a spoon and discard, then slice crosswise into ½-inch-thick half-moons. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook until just softened, 3-5 minutes. Add tomatoes, shallot, and 1 TBSP butter to pan. Cook, tossing, until softened, 2-3 minutes.

5

Transfer veggies to a large bowl, then wipe out pan. Heat a drizzle of olive oil in same pan over medium-high heat. Remove chicken from marinade, shaking off excess moisture. Season all over with salt, pepper, and remaining Italian seasoning. Add to pan and cook until no longer pink, 3-5 minutes per side. Remove from pan and let rest on a plate for about 3 minutes. Wipe out pan, return to medium-high heat, and stir in ¼ cup water and stock concentrate.

6

Stir 1 TBSP butter and a squeeze or two of lemon into pan. Simmer until reduced, 2-4 minutes. Season with salt and pepper. Stir in any juices released by chicken. Stir half the scallion greens into potatoes in pot, then divide between plates along with veggies and chicken. Spoon sauce over everything. Garnish with remaining scallion greens.