Country-Fried Chicken Cutlets

Name: Country-Fried Chicken Cutlets with _____ Mash
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 pièce(s) Poitrines de poulet; 300 g Pomme de terre à chair jaune; ⅓ tasse(s) Chapelure panko; 170 g Haricots verts; ½ pièce(s) Oignon jaune; 10 g Mélange d'épices pour sauce crémeuse; 2 cs Mayonnaise; 1 cs Moutarde de Dijon; 1 pièce(s) Concentré de bouillon de poulet; 3 pièce(s) Gousses d'ail; 3 cs Lait*; 3 cs Beurre*; 2 cs Huile*; 0.12 cc Sel*; 0.13 cc Poivre*

with _____ Mash

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

This Country-Fried Chicken recipe features crispy, golden-brown breading, topped with a rich, creamy onion sauce. Paired with garlic mashed potatoes and buttery green beans, it’s a classic comfort food dish that’s hearty and satisfying. Perfect for a home-cooked meal that feels like a Southern classic.

Allergènes:

Hvede

•Egg

•Senf

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

300 g

Pomme de terre à chair jaune

⅓ tasse(s)

Chapelure panko

170 g

Haricots verts

½ pièce(s)

Oignon jaune

10 g

Mélange d'épices pour sauce crémeuse

2 cs

Mayonnaise

1 cs

Moutarde de Dijon

1 pièce(s)

Concentré de bouillon de poulet

3 pièce(s)

Gousses d'ail

Pas inclus dans votre livraison

3 cs

Lait*

3 cs

Beurre*

2 cs

Huile*

0.12 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)850 kcal

Graisses49 g

dont saturés16 g

Glucides54 g

dont sucres8 g

Fibres6 g

Protéines48 g

Cholestérol185 mg

Sel1030 mg

Gras Trans1 g

Potassium1550 mg

Calcium125 mg

Fer4 mg

Ustensiles

•Éplucheur

•Grande casserole

•Cuillères à mesurer

•Rouleau à pâtisserie

•Film plastique

•Essuie-tout

•Plaque de cuisson

•Grande poêle antiadhésive

Instructions

Peel, then cut potatoes 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 over medium-high, heat 2 tbsp (4 tbsp) oil. (TESTER? Too much oil? Was going for for a fried thing). 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 (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, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 2-3 min.
Sprinkle Cream Sauce Blend over top. Cook, stirring often, 30 sec.s
Add broth concentrate, mustard and 1/2 cup water (TESTER: Is this the right amount?). Cook, stirring often, until sauce thickens slightly, 1-2 min.