Chophouse-Style Chicken Cutlets

🥘 Ingredients

• Bold & Savory Steak Spice
  2 tbsp
• black pepper
• butter
  2 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• green beans
  12 oz
• lemon
  1 unit
• olive oil
  1 tbsp
• salt
• shallot
  2 unit
• sour cream
  3 tbsp
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• paper towels
• large pan
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat the oven to 425 degrees. Wash, and dry all produce. Trim green beans if necessary. Trim and halve zucchini length? ; slice into ½-inch-thick half-moons. Halve, peel, and dice shallot . Zest and quarter lemon .

   green beans: 12 oz, zucchini: 2 unit, shallot: 2 unit, lemon: 1 unit
2. 

   2

   Toss green beans on one side of a baking sheet with a drizzle of cooking oil , salt , and black pepper . (For 4 servings, spread the green beans across the baking sheet). Toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4, toss the zucchini with a second sheet; roast green beans on the top sheet and zucchini on the middle sheet.) Roast on a top rack until tender, ⏱️ 15-20 minutes .

   cooking oil: 1 tbsp, salt, black pepper
3. 

   3

   While vegetables roast, pat chicken cutlets dry with paper towels ; season all over with Bold & Savory Steak Spice and salt and pepper. Drizzle oil into a large pan over medium-high heat. Add the chicken and cook until golden and cooked through, ⏱️ 3-5 minutes per note. TIP: If chicken browns too quickly, reduce the heat to medium. Turn off heat; move the chicken to a plate. Wash out the pan.

   chicken cutlets: 20 oz, Bold & Savory Steak Spice: 2 tbsp
4. 

   4

   Heat a drizzle of olive oil in the same large pan over medium heat. Add the shallot and cook, stirring, until softened and light brown, ⏱️ 2-3 minutes . Stir in chicken stock concentrate and 4 cup water (1/3 for 4 servings). Bring to a simmer and let until reduced, ⏱️ 2-3 minutes . Remove from the heat. Stir in sour cream and butter (1 tbsp of the butter / 2 tbsp for 4 servings) with the cream until combined. Season generously with pepper.

   olive oil: 1 tbsp, chicken stock concentrate: 2 unit, sour cream: 3 tbsp, butter: 2 tbsp
5. 

   5

   When the vegetables are tender, remove the sheet from the oven. Carefully toss green beans with lemon zest and a squeeze of lemon juice.
6. 

   6

   Divide chicken, zucchini, and green beans between plates. Spoon the sauce over the chicken. Serve with remaining lemon wedges.