Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in spiced panko, roasting them to crispy-juicy perfection, then drizzling ‘em with a spicy maple syrup sauce. (Psst—said sauce would also be unbelievable on pancakes.) On the side, there’s roasted green beans and maple mashed sweet potatoes, perfect for catching any runaway sauce. Time to TAP into a flavor explosion (see what we did there?).
Allergens
Wheat
Milk
Utensils
Baking Sheet
Paper Towel
Small Bowl
Strainer
Medium Bowl
Medium Pot
Peeler
Potato Masher
Ingredients
Sweet Potatoes
2 unit
Chicken Cutlets
10 ounce
Panko Breadcrumbs
0.5 cup
Fry Seasoning
1 tablespoon
Sour Cream
2 tablespoon
Green Beans
6 ounce
Maple Syrup
2 tablespoon
Chili Flakes
1 teaspoon
Olive Oil
4 teaspoon
Butter
2 tablespoon
Salt
Pepper
Cooking Oil
1 teaspoon
Preparation
1
• Adjust rack to middle position (top and
middle positions for 4 servings) and
preheat oven to 425 degrees. Wash and
dry produce.
• Peel and dice sweet potatoes into
1⁄2-inch pieces.
• Reserve 1 tsp maple syrup (2 tsp for 4) for
sweet potatoes; pour remaining into a
small bowl. Stir in a pinch of salt and
chili flakes to taste. Set aside.
2
• Place sweet potatoes in a medium pot
with enough salted water to cover
by 2 inches. Bring to a boil and cook
until tender when pierced with a fork,
15-20 minutes.
• Drain and return sweet potatoes to pot.
Mash off heat with reserved maple
syrup, half the sour cream (you’ll use
the rest later), 1 TBSP butter (2 TBSP for
4 servings), salt, and pepper. Cover to
keep warm.
3
• While sweet potatoes cook, place 1 TBSP
butter (2 TBSP for 4 servings) in a second
small microwave-safe bowl. Microwave
until melted, 30 seconds.
• Stir in panko, Fry Seasoning, 1 TBSP
olive oil (2 TBSP for 4), and a big pinch
of salt.
4
Pat chicken* dry with paper towels; season all over with salt and pepper.
Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).
Roast chicken on middle rack for 8 minutes (you’ll add more to the sheet then).
5
While chicken roasts, toss green beans in a medium bowl with a drizzle of olive oil, salt, and pepper.
Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. (For 4 servings, leave chicken roasting and add green beans to a second sheet; roast on top rack.)
Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.
6
Divide sweet potatoes, chicken, and green beans between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve.
