Sunflower-Crusted Chicken
with Lettuce, Apple & Parmesan Salad
If you’re looking for a satisfying and low-carb weeknight option, look no further than this seared chicken cutlet—coated in a mixture of Parmesan, panko, sunflower seed, and lemon zest—then drizzled with honey-Dijon cream sauce. On the side, a crisp salad of baby greens, sliced apple, and more Parm coated in a lemony-creamy Dijon dressing. It’s a crunchy, crispy, juicy, and flavorful meal!
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
½ ounce
Sunflower Seeds
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
1 unit
Grey Poupon Dijon Mustard
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Hot Sauce
1 unit
Baby Lettuce
1 unit
Apple
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop sunflower seeds. Finely chop half the Parmesan (you’ll use the rest in Step 5). Zest half the lemon, then quarter.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in sunflower seeds, chopped Parmesan, lemon zest, half the panko (all for 4), and a pinch of salt and pepper.
• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with sunflower coating, pressing to adhere (no need to coat the undersides). • Roast on the top rack until browned and cooked through, 15-20 minutes.
• Meanwhile, in a small bowl, stir together dressing, mayonnaise, and hot sauce.
• Trim and discard root end from lettuce; chop leaves into bite-size pieces. Core and thinly slice apple. • In a large bowl, whisk together 1 TBSP honey Dijon mayo (2 TBSP for 4 servings), a large drizzle of olive oil, a pinch of sugar, salt, pepper, and as much lemon juice as you like. TIP: If the dressing tastes too tangy, add another pinch of sugar. If it’s not tangy enough, add another squeeze of lemon juice. • Add lettuce, apple, and remaining Parmesan to bowl with dressing; toss to coat.
• Divide chicken and salad between plates. Drizzle chicken with as much remaining honey Dijon mayo as you like. Serve with any remaining lemon wedges and any remaining honey Dijon mayo on the side.
Chicken is fully cooked when internal temperature reaches 165°.
