In a mixing bowl, combine mustard (to taste) and 1/4 the mayonnaise (reserve remaining for crema). Set aside.

Place panko on a plate and spread into an even layer.

Pat chicken dry. Season both sides with 3/4 the buttermilk-dill seasoning (reserve remaining for crema) and 1/4 tsp. salt. Evenly top one side of chicken with mustard mixture. Wipe bowl clean and reserve.

Transfer chicken to plate with panko, mustard-side down, pressing gently to adhere.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.

Add chicken to hot pan, panko-side down. Cook undisturbed until browned on one side, 2-3 minutes.

Reduce heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

If pan is dry, add additional olive oil, 1 tsp. at a time, as needed.

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 and season with a pinch of salt.

While chicken cooks, continue recipe.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add butter, minced garlic and parsley, cabbage, sugar, chicken base, 1/4 cup water, and a pinch of salt and pepper to hot pan. Stir occasionally until cabbage is tender, 6-8 minutes.

Remove from burner.

While cabbage cooks, continue recipe.

Add mashed potatoes to a microwave-safe bowl. Vigorously stir to combine.

Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Vigorously stir in 1/4 tsp. salt and 1/3 the creme fraiche (reserve remaining for crema) until combined. Set aside.

While mashed potatoes microwave, in reserved mixing bowl, combine remaining creme fraiche, remaining mayonnaise, remaining buttermilk-dill seasoning, and 1 Tbsp. water. Set aside.

Plate dish as pictured on front of card, topping chicken with crema. Slice chicken, if desired. Bon appétit!