Express
Sesame Wonton-Crusted Chicken Cutlet
with mixed vegetable fried rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Sesame, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
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4 fl. oz. Teriyaki Glaze
- 5 oz. Diced Carrots
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5 oz. Edamame
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2 oz. Wonton Strips
- 4 Green Onions
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0.84 oz. Mayonnaise
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¾ oz. Roasted Garlic & Herb Butter
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4 tsp. Multicolor Sesame Seeds
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) d3V95yOD
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Calories620
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Carbohydrates58g
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Net Carbs52g
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Fat24g
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Protein40g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
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
Customize It Instructions
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Finely crush wonton strips in shipping bag.Combine crushed wonton strips and sesame seeds on a plate. Spread into an even layer.Pat chicken dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.Evenly spread mayonnaise on one side of chicken. Place chicken, mayonnaise-side down, into wonton-sesame mixture, pressing gently to adhere. Rest, 2 minutes. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan, crust-side down, 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.While chicken cooks, continue recipe. -
3 Cook the Fried Rice
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots, a pinch of salt, and 2 Tbsp. water to hot pan. Cover and cook until carrots are tender, 3-5 minutes.
Stir in 1 tsp. olive oil, edamame, white portions of green onions, and 1/4 tsp. salt until combined, 1-2 minutes.Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Add rice and half the teriyaki glaze (reserve remaining for sauce). Stir occasionally until rice is heated through, 2-3 minutes.Remove from burner.While rice cooks, continue recipe. -
4 Make Sauce and Finish Dish
In a microwave-safe bowl, combine butter and remaining teriyaki glaze. Cover with a damp paper towel.
Microwave covered until butter has melted, 15-30 seconds.Carefully remove from microwave. Stir until smooth.To serve, top chicken with sauce and garnish with green portions of green onions. Bon appétit!
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