Express
Potato-Crusted Chicken Cutlet
with Caesar salad
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Fish (Anchovy), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Rachel Post
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 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 Romaine Heart
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3 fl. oz. Caesar Dressing
- 1 Persian Cucumber
- 1 oz. Potato Sticks
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½ oz. Seasoned Croutons
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½ oz. Shredded Parmesan Cheese
- 0.14 oz. Lemon Juice
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1 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)
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Calories580
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Carbohydrates21g
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Net Carbs17g
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Fat39g
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Protein36g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Chicken
Gently crush potato sticks.
Pat chicken dry and season both sides with ranch seasoning. Spread 1 tsp. dressing (reserve remaining for salad) in an even layer on top of each cutlet. Top with potato sticks, pressing gently to adhere. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, potato stick-side down, to hot pan and cook until golden-brown, 3-5 minutes.
Flip and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner. -
3 Make Dressing and Assemble Salad
In a mixing bowl, combine lemon juice, remaining dressing (using a clean utensil), 1/4 tsp. salt, and a pinch of pepper.
Hold romaine heart at root end and coarsely chop.Trim cucumber and cut into 1/4" dice.Add lettuce and cucumbers to bowl with dressing and toss until evenly coated. Set aside. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing salad with cheese and croutons. Bon appétit!
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