So Delizioso Chicken Cutlets
with Cheesy Mashed Potatoes and Tomato Zucchini Jumble
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Lemon
20 ounce
Chicken Cutlets
1 tablespoon
Italian Seasoning
32 ounce
Yukon Gold Potatoes
2 unit
Scallions
1 cup
Italian Cheese Blend
(Contains Milk)
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
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
