Parmesan-Crusted Chicken with Roasted Potatoes & Cherry Tomato-Arugula Salad

• Meat

  • 4 Chicken cutlets

• Produce

  • 2 oz Arugula
  • 1 Lemon
  • 8 oz Multicolored cherry tomatoes
  • 1 lb Multicolored potatoes
  • 1 Shallot

• Refrigerated

  • 2 Farm eggs

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1/2 cup All-purpose flour

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 1/3 cup Parmesan cheese, grated

Found on blueapron.com

Description

Ingredients

• 4 Chicken Cutlets
• 2 Farm Eggs
• 1 Cup Panko Breadcrumbs
• 8 Ounces Multicolored Cherry Tomatoes
• 2 Ounces Arugula
• 1 Lemon
• 1 Pound Multicolored Potatoes
• 1 Shallot
• 1 Tablespoon Dijon Mustard
• ½ Cup All-Purpose Flour
• ⅓ Cup Grated Parmesan Cheese

Directions

• 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Crack the eggs into a medium bowl; beat until smooth. Cut the potatoes into bite-sized wedges. Halve the tomatoes. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges.
• 2 Roast the potatoes: Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
• 3 Bread the chicken: While the potatoes roast, place the flour in a medium bowl; season with salt and pepper. Combine the breadcrumbs and half the Parmesan cheese in a separate medium bowl; season with salt and pepper. Pat the chicken cutlets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned cutlets in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumb-Parmesan cheese mixture (pressing to adhere). Transfer the breaded cutlets to a plate.
• 4 Cook the chicken: While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken cutlets. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
• 5 Make the vinaigrette: While the chicken cooks, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
• 6 Make the salad & serve your dish: Just before serving, in a large bowl, combine the arugula, tomatoes and remaining Parmesan cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Divide the roasted potatoes, cooked chicken cutlets and salad between 4 plates. Enjoy!
• 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Crack the eggs into a medium bowl; beat until smooth. Cut the potatoes into bite-sized wedges. Halve the tomatoes. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges.
• 2 Roast the potatoes: Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
• 3 Bread the chicken: While the potatoes roast, place the flour in a medium bowl; season with salt and pepper. Combine the breadcrumbs and half the Parmesan cheese in a separate medium bowl; season with salt and pepper. Pat the chicken cutlets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned cutlets in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumb-Parmesan cheese mixture (pressing to adhere). Transfer the breaded cutlets to a plate.
• 4 Cook the chicken: While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken cutlets. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
• 5 Make the vinaigrette: While the chicken cooks, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
• 6 Make the salad & serve your dish: Just before serving, in a large bowl, combine the arugula, tomatoes and remaining Parmesan cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Divide the roasted potatoes, cooked chicken cutlets and salad between 4 plates. Enjoy!

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