Family Meal Kit
Parmesan-Crusted Chicken Cutlet
with roasted potatoes, broccoli, and carrots
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jennifer Anderson
Bite-Sized Tip: When enjoying this kid-friendly Parmesan-Crusted Chicken Cutlet, tell some jokes around the dinner table! What’s orange and sounds like a parrot? A carrot!
$1 from each Kids Eat in Color meal purchased on Home Chef’s Family Menu will be donated to Feeding America to support families facing food insecurity.
*$1 helps provide at least 10 meals secured by Feeding America on behalf of local member food banks. Home Chef will donate up to $10,000 through the purchase of select Home Chef meals.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 12 oz. Red Potatoes
- 8 oz. Broccoli Florets
- 8 oz. Carrot
- 1 Lemon
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4 oz. Creme Fraiche
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1½ oz. Roasted Garlic & Herb Butter
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½ cup Panko Breadcrumbs
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1 oz. Grated Parmesan Cheese
- 1 tsp. Rotisserie Chicken 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) 9OzAQMq5
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Calories490
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Carbohydrates32g
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Net Carbs27g
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Fat25g
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Protein36g
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Sodium880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Mixing Bowl
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
Cut potatoes into 1/2" wedges.
Place potatoes on one prepared baking sheet and top with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasonings into potatoes. Spread into an even layer.Roast in hot oven, 10 minutes.After 10 minutes, carefully remove from oven. Flip potatoes and top with half the cheese, if desired (reserve remaining for chicken). Alternatively, simplify potatoes by omitting cheese.Roast again in hot oven until golden-brown and tender, 15-20 minutes.While potatoes roast, continue recipe. -
2 Prepare Ingredients and Make Crema
Cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.
Peel, trim, and cut carrot into 1/2"-thick sticks.Halve lemon lengthwise. Cut one half into wedges and juice the other half.In a mixing bowl, combine 3/4 the creme fraiche (reserve remaining for chicken), 2 tsp. lemon juice, and a pinch of salt and pepper. Set aside.If crema is too thick, add water, 1 tsp. at a time, until desired consistency is reached. -
3 Assemble the Vegetables
Place broccoli and carrots side by side on one half of second prepared baking sheet, leaving other half empty for chicken.
Alternatively, skip roasting carrots, if desired, and serve raw on the side.Top vegetables with 2 tsp. olive oil. Massage oil into vegetables and spread into an even layer. -
4 Prepare the Chicken
Evenly spread panko and remaining cheese on a plate and combine.
Pat chicken dry and season both sides with rotisserie chicken seasoning. Coat one side of chicken evenly with remaining creme fraiche. Place chicken, creme fraiche-side down, onto panko-cheese mixture, pressing gently to adhere to one side.Place chicken, panko-side up, on empty side of second prepared baking sheet next to vegetables. -
5 Roast Vegetables and Chicken and Finish Dish
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven. Stir butter into vegetables until melted and combined. Season vegetables with salt and pepper to taste, if desired. Sheet will be hot! Use a utensil.Plate dish as pictured on front of card, serving crema on the side for dipping. Squeeze lemon wedges over dish to taste. Bon appétit!
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