Italian Herb Chicken Cutlets with Sweet Potato Mash &Amp; Almond Green Beans

This comforting dinner brings together tender chicken cutlets seasoned with Italian herbs, velvety sweet potato mash with a hint of brown sugar and crisp green beans topped with toasted almonds. It’s a balanced meal that feels both special and approachable for any night of the week.

The rich pan gravy ties everything together, making each bite savory and satisfying. With simple ingredients and straightforward steps, this recipe is sure to become a family favorite.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Halve and peel the shallot, then mince until you have 2 tablespoons. Trim and thinly slice the scallions, keeping the white and green parts separate. Peel the sweet potatoes and cut into 1-inch cubes. Place the cubes in a medium pot, add a pinch of salt and cover with water by 1 inch.
2. Bring the sweet potatoes to a boil and cook until tender when pierced with a knife, 12-15 minutes. Drain and return the empty pot to low heat. Add 2 tablespoons butter and the scallion whites. Cook until the butter melts, about 1-2 minutes. Return the sweet potatoes to the pot and mash until smooth. Stir in brown sugar to taste. Season with salt and pepper. Keep warm.
3. Meanwhile, toss the green beans with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast for 10 minutes. Remove from the oven, sprinkle the almonds over the green beans and toss to combine. Return to the oven and roast until the green beans are tender and the almonds are toasted, 2-4 minutes more.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Pat the chicken cutlets dry with paper towels. Season with salt, pepper and 1 teaspoon Italian seasoning. Add the chicken to the pan (work in batches if needed) and cook until browned and cooked through, 2-4 minutes per side. Transfer to a plate and set aside. Discard excess oil from the pan.
5. Add the remaining 2 tablespoons butter, flour and minced shallot to the same pan over medium-high heat. Stir vigorously until the butter melts and the shallot softens, about 1-2 minutes. Stir in the chicken demi-glace and ¾ cup water, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat and simmer until the sauce thickens, 2-4 minutes. Season with salt and pepper. Keep warm over low heat.
6. Stir any juices released by the chicken into the sauce. Divide the sweet potato mash and green beans among plates. Top with the chicken cutlets. Drizzle the sauce over the chicken and sweet potatoes. Garnish with the scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can substitute boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to about ½-inch thickness for even cooking.

What can I use instead of chicken demi-glace?

You can replace the demi-glace with 1 cup of chicken broth plus 1 teaspoon of soy sauce or Worcestershire sauce for depth. Simmer until reduced and thickened.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or oil and use a dairy-free milk or broth for the mash. Omit the butter in the sauce and use oil instead.