Smoky Mustard Crispy Chicken Sammies
with Creamy Slaw & Roasted Carrots
If you think a fried chicken sandwich can only be procured at your local fast food joint, think again! We’re bringing this classic American sando right to your kitchen, and we’re confident ours is about a jillion times better (particularly if you’re a mustard fan!). You’ll pound chicken cutlets, coat them in our smoky mustard, then coat with breadcrumbs. After shallow-frying to crisp, juicy perfection, you’ll tuck the chicken into pillowy potato buns with a heap of creamy slaw for fresh, crunchy contrast. Serve sweet roasted carrots on the side for a wholesome meal upgrade—no drive-thru necessary!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
1 unit
Lemon
½ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
1 ounce
Smoky Mustard
4 ounce
Coleslaw Mix
2 tablespoon
Mayonnaise
(Contains Eggs)
2 unit
Potato Bun
(Contains Wheat, Soy)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Quarter lemon. • In a shallow dish, combine panko with a pinch of salt and pepper.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes.
• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about 1⁄2 inch thick. Season all over with Fry Seasoning, salt, and pepper. • Brush chicken all over with mustard. Working one piece at a time, press chicken into seasoned panko until fully coated on both sides.
• Heat a 1⁄4-inch layer of oil in a large,
heavy-bottomed pan over medium- high heat.
• Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated chicken in a single layer. Cook until panko is golden and chicken is cooked through, 3-5 minutes per side (you may need to work in batches for 4 servings). TIP: Reduce heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate.
• In a large bowl, combine coleslaw mix, mayonnaise, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from half the lemon, salt, and pepper.
• Halve and toast buns. • Fill buns with chicken and slaw. • Divide sandos between plates. Serve with roasted carrots and remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
