Chicken Cutlets with Spiced Walnut Crust

🥘 Ingredients

• Smoky Cinnamon Paprika Spice
  2 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• chicken cutlets
  10 oz
• green beans
  8 oz
• mayonnaise
  4 tbsp
• oil
• panko breadcrumbs
  ½ cup
• potatoes
  24 oz
• salt
  1 tsp
• sour cream
  4 tbsp
• walnuts
  2 oz
• whole grain mustard
  2 oz

🍳 Cookware

• baking sheet
• medium microwave-safe bowl
• small bowl
• paper towel
• baking sheet
• medium bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce (except green beans ). Finely chop walnuts or crush in their bag with a heavy-bottomed pan or rolling pin. Cut potatoes into ½-inch-thick wedges. Toss potatoes on one side of a baking sheet with a drizzle of oil . Season with half the Smoky Cinnamon Paprika Spice (you'll use the rest in the next step), salt , and black pepper . Roast on middle rack for ⏱️ 10 minutes (you'll add more to the sheet then).

   green beans: 8 oz, walnuts: 2 oz, potatoes: 24 oz, oil, Smoky Cinnamon Paprika Spice: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While potatoes roast, place butter in a medium microwave-safe bowl . Microwave until melted ⏱️ 30 seconds . Let butter cool slightly, then stir in walnuts, panko breadcrumbs , remaining Cinnamon Paprika Spice, and a pinch of salt and pepper. In a small bowl , combine whole grain mustard , mayonnaise , and sour cream . Season with salt and pepper. 4 SERVINGS: Use 3 TBSP butter.

   butter: 2 tbsp, panko breadcrumbs: ½ cup, whole grain mustard: 2 oz, mayonnaise: 4 tbsp, sour cream: 4 tbsp
3. 

   3

   Pat chicken cutlets dry with paper towel ; season with salt and pepper. Once potatoes have roasted ⏱️ 10 minutes , remove baking sheet from oven. Carefully place chicken on empty side of same sheet. Evenly spread tops of chicken with a thin layer of mustard sauce (save remaining sauce for serving), then mound with walnut crust, pressing firmly to adhere (no need to coat the undersides). Roast on middle rack until chicken is cooked through, crust is golden brown, and potatoes are tender, ⏱️ 20 minutes more.

   chicken cutlets: 10 oz
4. 

   4

   Pierce green bean bag with a fork; place bag on a plate. Microwave until tender ⏱️ 2 minutes . Carefully transfer green beans to a medium bowl ; toss with 1 TBSP butter until melted. Season with salt and pepper. Divide green beans, chicken, and potatoes between plates. Serve with remaining mustard sauce on the side. 4 SERVINGS: Use 2 TBSP butter. TIP: No microwave? No problem! Steam the beans in a small, lidded pot with a splash of water until just tender, ⏱️ 7 minutes .