Italian-Seasoned Chicken Cutlets with Creamy Yukon Gold Mash and Roasted Zucchini

These Italian-seasoned chicken cutlets are pan-seared until tender, then finished with a quick shallot gravy made right in the skillet for extra savory flavor.

On the side, creamy Yukon Gold mashed potatoes get richness from cream cheese and sour cream, while roasted zucchini adds a tender, lightly browned vegetable finish with a squeeze of lemon.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 pack Lemon JuiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Move an oven rack to the upper position and preheat the oven to 400 degrees F.
2. Halve the zucchini lengthwise, then cut it into 1/2-inch half-moons. Peel the potatoes and cut them into 1/2-inch pieces. Halve, peel and thinly slice the shallot. Trim and thinly slice the scallions.
3. Place the zucchini on a baking sheet and toss with the olive oil. Season with salt and pepper. Roast until tender and browned, about 10 minutes, flipping halfway through. Cover to keep warm.
4. Meanwhile, add the potatoes to a medium pot and cover with salted water by 1 inch. Cover and bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes.
5. Reserve 1/4 cup of the potato cooking water, then drain the potatoes.
6. Return the empty pot to low heat and melt 1 tablespoon butter. Add the drained potatoes back to the pot and mash until smooth.
7. Stir the cream cheese and sour cream into the potatoes. Add reserved cooking water as needed until the potatoes are creamy; you may not need all of it. Season generously with salt and pepper. Cover to keep warm.
8. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Pat the chicken cutlets dry with a paper towel, then season all over with salt, pepper and Italian seasoning.
9. Add the chicken to the pan and cook until no longer pink in the center, 2 to 4 minutes per side. Transfer to a plate and cover.
10. In the same pan over medium-high heat, add the remaining 1 tablespoon butter and the sliced shallot. Cook, stirring, until the shallot softens slightly, 1 to 2 minutes.
11. Stir in the chicken stock concentrate and 1/4 cup water, scraping up the browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer until thick and saucy, 2 to 4 minutes. Season with salt and pepper.
12. Reduce the heat to low and stir any juices from the resting chicken into the pan sauce.
13. Drizzle lemon juice over the roasted zucchini to taste. Serve the chicken with the mashed potatoes and zucchini, spoon the shallot gravy over the chicken and garnish with scallions.

Recipe Tips

FAQ

How do I know when the chicken cutlets are done?

Cook the cutlets for 2 to 4 minutes per side, until they are no longer pink in the center.

Do I need to use all of the reserved potato water?

No. Add only enough reserved cooking water to make the mashed potatoes creamy; you may not need the full 1/4 cup.

When should I add the lemon juice to the zucchini?

Add lemon juice after the zucchini has roasted, just before serving and use it to taste.