Country-Fried Chicken Cutlets
with Garlic Mash and green beans
This Country-Fried Chicken recipe features crispy, golden-brown breading, topped with a rich, creamy onion sauce. Paired with garlic mashed potatoes and buttery green beans, it’s a classic comfort food dish that’s hearty and satisfying. Perfect for a home-cooked meal that feels like a Southern classic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
300 g
Yellow Potato
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
170 g
Green Beans
½ unit(s)
Yellow Onion
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Chicken Broth Concentrate
3 unit(s)
Garlic, cloves
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
3 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.12 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1-inch pieces.
- Peel, then gently crush garlic.
- To a large pot, add potatoes, garlic and enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cook for 10-12 min, until fork-tender.
- Strain and return potatoes to the pot, off heat.
- Add 3 tbsp (6 tbsp) milk, 1 tbsp (2 tbsp) butter. Mash until creamy, then season with salt and pepper.
- Pat chicken dry with paper towels.
- Cover each chicken breast on both sides with plastic wrap.
- Using a rolling pin*, carefully pound each breast until 1/2-inch thick. Season with salt and pepper.
- To a shallow dish, add panko. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.
- In a large non-stick pan over medium-high, heat 2 tbsp (4 tbsp) oil. (TESTER? Too much oil? Was going for for a fried thing). When hot add chicken. Cook for 1-2 min per side, until browned.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Carefully wipe out pan.
- Meanwhile, on a clean cutting board, trim green beans.
- Peel, then cut half the onion into 1/4 inch pieces (whole onion for 4 servings).
- In the same pan (from step 3), add green beans and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until water is absorbed.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- To the same pan over medium, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 2-3 min.
- Sprinkle Cream Sauce Blend over top. Cook, stirring often, 30 sec.s
- Add broth concentrate, mustard and 1/2 cup water (TESTER: Is this the right amount?). Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Thinly slice chicken. Tester or leave whole for more of a fried chicken feel?)
- Divide chicken, garlic mashed potatoes and green beans between plates.
- Spoon sauce over chicken and potatoes, if you like.