Trattoria Chicken Cutlets
with Roasted Carrots, Garlic Couscous & Creamy Tomato Sauce
Pork chops are an ideal go-to weeknight dinner idea. But how do you elevate this standby to restaurant-level flavor? Say it with me: PAN SAUCE! And this one is a savory-umami-tangy doozy: shallot and garlic get browned and carmelly, then invite tangy tomato paste, umami beef stock, and sour cream to the pan party. This lusciousness is spooned over a nicely crusted, seasoned pork chop, nestled on a bed of garlicky couscous beside tender roasted carrots– weeknight shmeeknight!
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
2 clove
Garlic
1 unit
Shallot
¼ ounce
Parsley
2.5 ounce
Israeli Couscous
(Contains Wheat)
2 unit
Beef Stock Concentrate
10 ounce
Chicken Cutlets
1 tablespoon
Italian Seasoning
1 unit
Tomato Paste
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
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 ½-inch-thick pieces. Peel and mince or grate garlic. Halve, peel, and mince shallot. Roughly chop parsley.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add couscous, half the garlic, 1 TBSP shallot (2 TBSP for 4), and a pinch of salt and pepper. Cook, stirring, until garlic is fragrant and couscous is lightly toasted, 2-3 minutes. • Add half the stock concentrates and ¾ cup water (1½ cups for 4). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.
• Pat pork* dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), a big pinch of salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. (TIP: Reduce heat if pork is browning too quickly.) Turn off heat; transfer to a cutting board to rest. Wipe out pan and allow to cool for 1 minute.
Swap in chicken for pork; cook 3-5 minutes per side.
• Heat a drizzle of oil in same pan over medium heat. Add remaining shallot and remaining garlic; cook, stirring, until softened and lightly browned, 2-3 minutes. • Stir in tomato paste, remaining stock concentrates, and ½ cup water (¾ cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. • Remove from heat and stir in sour cream. Season generously with pepper. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.
• Fluff couscous gently with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice pork crosswise. • Divide couscous, pork, and carrots between plates. Spoon sauce over pork and couscous. Sprinkle with parsley and serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
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