Trattoria Chicken Cutlets
with Roasted Carrots, Garlic Couscous & Creamy Tomato Sauce
- Wheat
- Milk
Pork chops are an ideal go-to weeknight dinner idea. But how do you elevate this standby to restaurant-level flavor? Say it with me: PAN SAUCE! And this one is a savory-umami-tangy doozy: shallot and garlic get browned and carmelly, then invite tangy tomato paste, umami beef stock, and sour cream to the pan party. This lusciousness is spooned over a nicely crusted, seasoned pork chop, nestled on a bed of garlicky couscous beside tender roasted carrots– weeknight shmeeknight!
Ingredients
9 ounce
Carrots
2 clove
Garlic
1 unit
Shallot
¼ ounce
Parsley
2.5 ounce
Israeli Couscous
(Contains: Wheat)
2 unit
Beef Stock Concentrate
10 ounce
Chicken Cutlets
1 tablespoon
Italian Seasoning
1 unit
Tomato Paste
3 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate garlic. Halve, peel, and mince shallot. Roughly chop parsley.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add couscous, half the garlic, 1 TBSP shallot (2 TBSP for 4), and a pinch of salt and pepper. Cook, stirring, until garlic is fragrant and couscous is lightly toasted, 2-3 minutes. • Add half the stock concentrates and ¾ cup water (1½ cups for 4). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.
• Pat pork* dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), a big pinch of salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. (TIP: Reduce heat if pork is browning too quickly.) Turn off heat; transfer to a cutting board to rest. Wipe out pan and allow to cool for 1 minute.
Swap in chicken for pork; cook 3-5 minutes per side.
• Heat a drizzle of oil in same pan over medium heat. Add remaining shallot and remaining garlic; cook, stirring, until softened and lightly browned, 2-3 minutes. • Stir in tomato paste, remaining stock concentrates, and ½ cup water (¾ cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. • Remove from heat and stir in sour cream. Season generously with pepper. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.
• Fluff couscous gently with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice pork crosswise. • Divide couscous, pork, and carrots between plates. Spoon sauce over pork and couscous. Sprinkle with parsley and serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy tomato sauce, calling it "phenomenal" and "delicious." Some found it paired perfectly with the garlicky couscous and sweet carrots 🍲.
- Ease of prep: Several noted it was a bit time-consuming, with multiple steps and pans. Some suggested baking the chicken and carrots together to save time.
- Suggestions: Consider doubling the sauce ingredients for extra flavor. Try adding lemon to the carrots or swapping them for broccoli for variety.
- Portions: Some felt the couscous or carrot portions were too small; others wished for more chicken. Consider adding extra veggies if you're extra hungry.
- Texture: Toast the couscous well for perfect fluffiness. A few preferred pasta alternatives like penne for a different texture.
Reviews from our home cooks
This made so much sauce, which was a surprise but in no way a complaint - it was delicious! I did add some halved cherry tomatoes that I sauteed for a bit first. I used all of the garlic & shallot in the couscous and I think that was the right call, with the beef stock they were sooooo tasty. It reminded me of all the yummy things about chicken parm without the extra carbs & cheese. Would definitely make again!
OK - it was 103 degrees outside. I was not about to heat up the oven just to cook the carrots. I shredded them instead, sauteed them for a couple minutes in the frying pan w/butter, and then as my couscous began to boil, threw the carrots on top and put the lid on. Then used the frying pan for my pork. Everything was delicious and I didn't have a hot oven.
Amazing! I loved the sauce, and it paired so well with the couscous and the sweetness of the carrots, just wow.
Should be a hall of fame recipe. So good and relatively simple to make. Will make this one again on our own in the future.
This was good but I feel like the chicken and carrots could have been a oven bake preparation to save time
We love the carrots and couscous!! Chicken was delicious but I did not use the sauce, cannot do Italian seasoning or tomato based sauces.
We absolutely loved this, even though half the carrots were missing and the other half was unusable. I did report it and was given a credit. I had broccoli and lemon on hand so I made that instead. The sauce is PHENOMENAL and I need to find every food I can put it on.
The sauce is incredible. Had garlic bread with this we used to dip in the sauce, which was even better!
Good but I have to be honest, the couscous is always wet (the water does not fully dissipate so it never "fluffs". I usually have to use a slotted spoon to plate it.
The pan sauce was DELICIOUS, omg. But there wasn't enough couscous, imo.
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