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 mashed sweet potatoes, perfect for catching any extra 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
Tags
Calorie Smart
Spicy
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
Vegetable 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 all produce. Peel and dice sweet
potatoes into ½-inch pieces. Pour
maple syrup 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 half
the sour cream (you’ll use the rest later),
1 TBSP butter (2 TBSP for 4 servings),
salt, and pepper. (TIP: Add a pinch of
sugar if you prefer a sweeter mash.)
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.
