Meal Kit
Culinary Collection
Pretzel-Crusted Chicken Scaloppini and Honey Butter
with Asiago potatoes and Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Who gave us the right to be this delicious? This double vegged up dish of chicken crispiness will make you say, "More please!" before the plate's even empty.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 6 oz. Brussels Sprouts
- 6 fl. oz. Canola Oil
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½ cup Panko Breadcrumbs
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1 oz. Pretzels
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1 oz. Shredded Asiago Cheese
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1 oz. Butter
- ½ fl. oz. Honey
- 6 Chive Sprigs
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) VqmjZ9O7
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Calories910
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Carbohydrates74g
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Net Carbs67g
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Fat48g
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Protein48g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 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
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Steps 3 and 4, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes.
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1 Start the Vegetables
Peel and slice potatoes into thin rounds.
In a mixing bowl, combine potatoes, 1 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper.Transfer potato rounds to one half of prepared baking sheet and spread into a single layer, keeping them as close as possible. Reserve bowl; no need to wipe clean.Roast in hot oven, 10 minutes.While potatoes roast, continue recipe. -
2 Prepare Ingredients and Finish Vegetables
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Transfer Brussels sprouts to bowl used for potatoes and combine with 1 tsp. olive oil and a pinch of salt.
Mince chives.Carefully remove baking sheet from oven. Transfer Brussels sprouts to empty space and spread into a single layer. Baking sheet will be hot! Use a utensil. Top potatoes evenly with cheese.Roast in hot oven until tender and potatoes are golden brown, 10-12 minutes.While vegetables roast, continue recipe. -
3 Prepare the Chicken
Finely crush pretzels until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object. On a plate, mix panko and pretzel crumble until combined.
Pat chicken dry. Cover chicken with plastic wrap. You may also use a gallon bag for easier clean-up. Pound with a heavy object to an even 1/4" thickness.Remove plastic wrap and drizzle both sides with 1 tsp. olive oil.Transfer chicken to plate with panko-pretzel mixture. Flip until coated on both sides, pressing gently to adhere. -
4 Fry the Chicken
Place a large non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.
While oil heats, line a plate with a paper towel.After 5 minutes, test oil temperature by adding a pinch of panko-pretzel mixture to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Carefully place chicken in hot oil and cook until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.Remove from burner. Transfer chicken to towel-lined plate. -
5 Make Honey Butter and Finish Dish
Combine softened butter, honey, and a pinch of salt in another mixing bowl.
Plate dish as pictured on front of card, topping chicken with honey butter and garnishing potatoes with chives. Bon appétit!
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