Sunflower-Crusted Chicken
with Lettuce, Apple & Parmesan Salad
- Eggs
- Milk
- Wheat
If you’re looking for a satisfying and low-carb weeknight option, look no further than this seared chicken cutlet—coated in a mixture of Parmesan, panko, sunflower seed, and lemon zest—then drizzled with honey-Dijon cream sauce. On the side, a crisp salad of baby greens, sliced apple, and more Parm coated in a lemony-creamy Dijon dressing. It’s a crunchy, crispy, juicy, and flavorful meal!
Ingredients
1 unit
Baby Lettuce
½ ounce
Sunflower Seeds
1 unit
Dijon Mustard
1 unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Apple
2 tablespoon
Mayonnaise
(Contains: Eggs)
0.13 cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
0.18 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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, then quarter.
• 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 (no need to coat the undersides). • Roast on the top rack until browned and cooked through, 15-20 minutes.
• Meanwhile, in a small bowl, stir together 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sunflower crust's nutty flavor and the tangy honey-Dijon sauce, though some found the mustard overpowering.
- Ease of prep: Customers appreciated how quick and simple this meal was to prepare, with several noting it was perfect for warm summer evenings.
- Suggestions: Consider adding a starch or vegetable side to make it more filling; some found just chicken and salad insufficient for dinner.
- Leftovers: The chicken stayed juicy and flavorful when eaten cold the next day, making great leftovers for lunch salads or wraps.
- Salad: While many enjoyed the apple-Parmesan combo, some wanted more substance like croutons or additional veggies in the salad.
