Cozy Sour Cream &Amp; Fry Seasoning Dinner with a Restaurant-Style Finish

This dish brings together the satisfying crunch of pepita-crusted chicken with the refreshing sweetness of pear and the tangy kick of blue cheese dressing. In just 30 minutes, you can have a restaurant-quality meal that’s perfect for a busy weeknight or a casual dinner party.

The chicken cutlets are coated in a sour cream and crunchy pepita-panko mixture, then roasted until golden and juicy. Served alongside a mixed green salad with thinly sliced pear and shallot, all drizzled with blue cheese dressing and finished with a smoky mustard sauce, every bite is a delightful contrast of flavors and textures.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Finely chop pepitas (or crush in their bag with a heavy-bottomed pan or rolling pin). Halve, core and thinly slice pear. Halve, peel and thinly slice shallot.
2. Place 1 tablespoon butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in pepitas, panko, half the Fry Seasoning, a drizzle of olive oil, salt and pepper.
3. Pat chicken cutlets dry with paper towels; season with remaining Fry Seasoning, salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with a thin layer of sour cream. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.
4. While chicken roasts, in a small bowl, combine smoky mustard and mayonnaise; season with salt and pepper.
5. In a large bowl, toss mixed greens, pear and shallot with half the blue cheese dressing. Season with salt and pepper.
6. Divide chicken and salad between plates. Spoon smoky mustard sauce over chicken. Drizzle salad with more blue cheese dressing if desired and serve.

Recipe Tips

FAQ

Can I use a different type of nut or seed instead of pepitas?

Yes, you can substitute pepitas with chopped almonds, pecans or sunflower seeds for a similar crunch.

What can I use instead of blue cheese dressing?

A creamy ranch or buttermilk dressing would work well or you can make a simple vinaigrette.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the crust is golden brown. If you don’t have a thermometer, cut into the thickest part to ensure no pink remains.