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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 Time45 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Lemon

20 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

32 ounce

Yukon Gold Potatoes

2 unit

Scallions

1 cup

Italian Cheese Blend

(ContainsMilk)

8 ounce

Grape Tomatoes

1 unit

Shallot

2 unit

Zucchini

2 unit

Chicken Stock Concentrate

Not included in your delivery

8 teaspoon

Olive Oil

6 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat42 g
Saturated Fat19 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber11 g
Protein41 g
Cholesterol175 mg
Sodium520 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
Large Bowl
Paper Towel
Plastic Bag
Zester
Medium Pot
Strainer
Potato Masher
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Zest one lemon, then cut both lemons in half. Pat chicken dry with paper towels. Place in a large bowl or zip-close bag along with zest, juice from 1 lemon, 1½ tsp Italian Seasoning (we’ll use the rest later), and 1 TBSP 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 2 inches. Bring to a boil and cook until tender, about 15 minutes. Meanwhile, trim and thinly slice scallions, separating whites from greens. Once potatoes are done, reserve ½ cup cooking water, then drain.

3

Return pot to low heat and add 2 TBSP butter and scallion whites. Cook, stirring, until softened, 1-2 minutes. Return potatoes to pot and mash until smooth, adding cooking 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 slice shallot. Halve zucchini lengthwise. Scoop out seeds with a spoon and discard, then cut into ½-inch-thick half-moons. Heat 1 TBSP olive oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring, until just softened, 3-5 minutes. Add tomatoes, shallot, and 2 TBSP butter. Cook until softened, 2-3 minutes. Transfer veggies to a second large bowl and wipe out pan.

5

Heat a large drizzle of olive oil in same pan over medium-high heat. Remove chicken from marinade, shaking off excess. Season all over with salt, pepper, and remaining Italian Seasoning. Add to pan and cook until browned and cooked through, 3-6 minutes per side. (TIP: Work in batches if chicken won’t fit easily.) Remove from pan and let rest on a plate about 3 minutes. Wipe out pan, return to medium-high heat, and stir in ½ cup water and stock concentrates.

6

Stir 2 TBSP butter and a big squeeze 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 pan sauce over everything. Garnish with remaining scallion greens.