Country-Fried Chicken Cutlets
with Garlic Mash and Green Beans
Ingredients: Chicken breast • Yellow potato • Green beans • Yellow onion • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic.
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(s)
Chicken Breasts
300 g
Yellow Potato
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
170 g
Green Beans
½ unit(s)
Yellow Onion
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Crustaceans, Fish)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Wheat, Gluten, Milk, Sesame, Soy, Sulphites, Crustaceans, Fish, Egg)
1 unit(s)
Chicken Broth Concentrate
3 unit(s)
Garlic, cloves
Not included in your delivery
3 tbsp
Milk*
(Contains: Milk)
3 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.12 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting preheat oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- Peel, then gently crush garlic.
- To a large pot, add potatoes, garlic and enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cook for 10-12 min, until fork-tender.
- Strain and return potatoes to the pot, off heat.
- Add 3 tbsp (6 tbsp) milk, 1 tbsp (2 tbsp) butter. Mash until creamy, then season with salt and pepper.
- Pat chicken dry with paper towels.
- Cover each chicken breast on both sides with plastic wrap.
- Using a rolling pin, carefully pound each breast until 1/2-inch thick. Season with salt and pepper.
- To a shallow dish, add panko. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.
- In a large non-stick pan, heat 2 tbsp (4 tbsp) oil over medium-high. When hot, add chicken. Cook for 1-2 min per side, until browned.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Carefully wipe out pan.
- Meanwhile, on a clean cutting board, trim green beans.
- Peel, then cut half the onion into 1/4 inch pieces (use whole onion for 4 servings).
- In the same pan (from step 3), add green beans and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until water is absorbed.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- To the same pan over medium heat, add 1 tbsp (2 tbsp) butter, then onions. Cook for 2-3 min, stirring often, until softened.
- Sprinkle Cream Sauce Blend over top. Cook for 30 sec, stirring often.
- Add broth concentrate, mustard and 1/2 cup water. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Thinly slice chicken.
- Divide chicken, garlic mashed potatoes and green beans between plates.
- Spoon sauce over chicken and potatoes.
