Sunflower-Crusted Chicken

Name: Sunflower-Crusted Chicken with Lettuce, Apple & Parmesan Salad
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: ½ ounce Sunflower Seeds; 3 tablespoon Parmesan Cheese; 1 unit Lemon; ¼ cup Panko Breadcrumbs; 20 ounce Chicken Cutlets; 2 teaspoon Dijon Mustard; 1.5 ounce Honey Dijon Dressing; 2 tablespoon Mayonnaise; 1 teaspoon Hot Sauce; 1 unit Baby Lettuce; 1 unit Apple; Salt; Pepper; Sugar; Olive Oil; Cooking Oil; Butter

with Lettuce, Apple & Parmesan Salad

Recipe Development TeamPublished on December 11, 2024

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If you’re looking for a zesty, satisfying weeknight option, look no further than this seared chicken cutlet that’s spread with Dijon then crusted in a mixture of Parmesan, panko, lemon zest, and sunflower seeds. On the side is a crisp salad of baby greens, sliced apple, and more Parm tossed with a lemony-creamy Dijon dressing. It’s a crunchy, crispy, juicy, and flavorful meal!

Tags:

Carb Smart

•Protein Smart

Allergens:

Milk

•Wheat

•Eggs

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

½ ounce

Sunflower Seeds

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

20 ounce

Chicken Cutlets

2 teaspoon

Dijon Mustard

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Hot Sauce

1 unit

Baby Lettuce

1 unit

Apple

Not included in your delivery

Salt

Pepper

Sugar

Olive Oil

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories860 kcal

Fat49 g

Saturated Fat12 g

Carbohydrate29 g

Sugar17 g

Dietary Fiber5 g

Protein70 g

Cholesterol270 mg

Sodium720 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

•Zester

•Medium Bowl

•Paper Towel

•Baking Sheet

•Small Bowl

•Large Bowl

•Whisk

Instructions

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop sunflower seeds. Finely chop half the Parmesan (you’ll use the rest in Step 5). Zest half the lemon. Quarter lemon.

• 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 sunflower seeds, chopped Parmesan, lemon zest, half the panko (all for 4), and a pinch of salt and pepper.

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with sunflower coating, pressing to adhere. • Roast on top rack until browned and cooked through, 15-20 minutes.

• Meanwhile, in a small bowl, combine honey Dijon dressing, mayonnaise, and hot sauce.

• Trim and discard root end from lettuce; chop leaves into bite-size pieces. Core and thinly slice apple. • In a large bowl, whisk together 1 TBSP honey Dijon mayo (2 TBSP for 4 servings), a large drizzle of olive oil, a pinch of sugar, salt, pepper, and as much lemon juice as you like. TIP: If the dressing tastes too tangy, add another pinch of sugar. If it’s not tangy enough, add another squeeze of lemon juice. • Add lettuce, apple, and remaining Parmesan to bowl with dressing; toss to coat.

• Divide chicken and salad between plates. Drizzle chicken with as much remaining honey Dijon mayo as you like. Serve with any remaining lemon wedges and any remaining honey Dijon mayo on the side.

Chicken is fully cooked when internal temperature reaches 165°.