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Reviewing:

Chicken cutlets with a spiced Walnut crust plus green bean potato wedges & creamy mustard sauce

2 servings prepared

Here's what you get:

Walnut

Yukon Gold potatoes

Smoky cinnamon paprika spice blend

Panko bread crumb

Whole grain mustard

Mayonnaise

Sour cream

Chicken cutlet

Green bean

Substitute:

Gluten-free breadcrumb

The potatoes:

The oven was preheated to 425.

The potatoes were coated in a small drizzle of oil and half of the cinnamon paprika spice. salt and pepper. These were placed on a baking sheet and placed in the oven. The overall timer was set for 30 minutes but after 10 minutes the chicken will go into the oven on the same pan.

The sauce:

To make the sauce the mustard, mayonnaise, sour cream we're combined with a bit of salt and pepper.

The protein:

To make the crumb coating the walnuts, gluten-free breadcrumb, cinnamon paprika spice, pepper and a pinch of salt were combined.

A small dollop of the sauce was coated over the chicken cutlets and the crumb coating was placed on top of that. They were then placed in the oven and cooked for 20 minutes.

The greenbeans:

First the end of the oven timer the green beans for steamed for about 8 minutes once they were done they were rolled and a little bit of butter.

The plate:

The crumb coating on this one came out a little burnt unfortunately but it was okay otherwise. I did like the cinnamon paprika blend it might be one of my favorite paprika blend so far.

Comments

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