Meal Kit
Chicken Cutlet Sandwich
with bacon spread, Swiss cheese, and potato wedges
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 10 oz. Boneless Skinless Chicken Cutlet
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2 Brioche Buns
- 1 Roma Tomato
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2 oz. Cream Cheese
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1 oz. Shredded Swiss Cheese
- ½ oz. Crumbled Bacon
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2 tsp. Ranch Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) jOQeL6OA
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Calories850
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Carbohydrates83g
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Net Carbs78g
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Fat37g
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Protein49g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Potatoes
Quarter potatoes. If larger than a ping-pong ball, cut into six to eight wedges.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. pepper. Spread into a single layer.Roast in hot oven until browned and tender, 25-27 minutes.While potatoes roast, continue recipe. -
2 Cook the Chicken
Line a plate with a paper towel.
Pat chicken dry and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to towel-lined plate. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
3 Toast Buns and Prepare Tomato
Spray cut-side of buns with cooking spray. Place a large non-stick pan over medium heat. Add buns, cut-side down, to hot pan and toast until browned, 1-2 minutes.
Remove from burner.While buns toast, core and cut tomato into 1/4" slices. -
4 Make the Bacon Spread
Return pan used to cook chicken to medium heat. Add bacon to hot, dry pan and stir occasionally until browned and crisp, 2-3 minutes.
Remove from burner. Transfer to a mixing bowl.Add cream cheese, a pinch of ranch seasoning (reserve remaining for potatoes), and a pinch of pepper to bowl with bacon. Stir to combine. Set aside. -
5 Finish the Dish
Plate dish as pictured on front of card, spreading bacon spread on top bun and topping bottom bun with chicken, shredded cheese, tomatoes, and top bun. Toss potatoes with remaining ranch seasoning. Bon appétit!
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