Crispy Chicken Cutlet Meal
Meal includes:
Our crispy chicken cutlets are flavorful and a crowd favorite! Serve this savory dish with your choice of creamy potatoes, veggies, and our soft yeast rolls.
SAUCE: Franklin Barbecue Original or Spicy BBQ Sauce (18 oz)
SIDE: Yukon Gold Whipped Potatoes or Garlic Parmesan Potatoes (1.5 lb)
VEGGIE KIT: Skillet Veggie Kit (18 oz)
PROTEIN: Pecan-Crusted, Rosemary Garlic or Nashville Hot Chicken Cutlets (4 ct)
BREAD: The Fresh Market Yeast Rolls (6 ct)
This meal is available March 4-10. Click the button below to buy the current Little Big Meal for curbside pickup.
Our Favorite Way To Serve It Up
Plate crispy chicken with skillet veggies and creamy potatoes. Add a warm yeast roll and set the table and turn dinner into something special.
Ingredients
- Up to ¼ cup vegetable oil,* divided
- Skillet Veggie Kit
- Kosher salt and freshly ground black pepper*, to taste
- 4 ct Pecan-Crusted, Rosemary Garlic or Nashville Hot Chicken Cutlets
- 1.5 lb Yukon Gold Whipped Potatoes or Garlic Parmesan Potatoes
- 6 yeast rolls
- Franklin Barbecue Sauce of choice
Directions
Oven: Preheat to 400°F. Line a sheet pan with parchment paper or aluminum foil. Place the Skillet Veggie Kit in a bowl, drizzle with 2 tablespoons oil* and season with salt* and pepper* or your choice of seasoning,* stirring well to coat thoroughly. Place cutlets on one half of the sheet pan and lay the seasoned veggies on the other side. Bake for 20-25 minutes until chicken is cooked through** and veggies are tender, stirring veggies halfway through baking.
Stovetop: Heat 1 tablespoon oil in a large cast-iron skillet or heavy-bottomed pan over medium-high. Add the Skillet Veggie Kit, season with salt and pepper or your choice of seasoning to taste and cook, stirring occasionally, 7-9 minutes until vegetables are tender and lightly browned. Remove veggies to a plate and cover with foil to keep warm. Return skillet to medium heat and add ¼ cup oil. Carefully place the cutlets in the pan and cook, turning once, 8-10 minutes until cooked through.** Cook cutlets in batches if needed.
Air Fryer: Preheat to 375°F. Place the Skillet Veggie Kit in a bowl, drizzle with 2 tablespoons oil and season with salt and pepper or your choice of seasoning, stirring well to coat thoroughly. Add veggies to air fryer basket or rack and cook 10-14 minutes, stirring halfway through cooking. Remove veggies to a plate and cover with foil to keep warm. Add the chicken cutlets to the air fryer basket or rack and cook for 8-12 minutes or until cooked through**, flipping once during cooking.
For Yukon Gold Whipped Potatoes: Remove the potatoes from its packaging into a microwave-safe container. Cover and microwave on high 2-3 minutes, stirring once during cooking. Add more cooking time in 1-minute increments as needed.
For Garlic Parmesan Potatoes: Remove potatoes from packaging into a microwave-safe container and cover. Microwave on high 3-4 minutes until potatoes are warmed through.
For Yeast Rolls: (Ready to eat. Heating instructions follow, if desired.) Wrap yeast rolls in foil and place in 350°F oven for 5-10 minutes until warmed through.
To Serve: Divide cutlets, potatoes and veggies onto 4 plates. Serve alongside yeast rolls and BBQ sauce for dipping.
**Cook chicken to internal temperature 165°F
*Product not included with Little Big Meal