Try it out: Hellofresh 59

Reviewing:

Frank's Red Hot spice crispy chicken cutlet with monterey jack, mashed potatoes, buttery green beans & a honey drizzle

2 servings prepared 

Here's what you get:

Green beans 

Scallion 

Sour cream 

Frank's Red Hot original seasoning blend 

Panko bread crumbs (not used)

Monterey Jack cheese 

Chicken cutlet 

Yukon Gold potato 

Honey 

Substitute:

Gluten-free breadcrumb

The mashed potatoes:

The potatoes were cut into chunks and boiled in salt water for 20 minutes. Most of the liquid was removed before mashing up the potatoes and adding half a teaspoon of butter and scallion whites.

To finish off 1 tbsp of sour cream was added and the green beans were whipped until smooth.

The protein:

The oven was preheated to 425°

The crumb coating was created first by combining the GF bread crumbs along with the Monterey Jack and Frank's Red Hot seasoning.  A little bit of butter and sour cream was added as well.

To prep the chicken after patting it dry it was seasoned with salt and pepper and then coated Indie Panko bread mix. The chicken with go into the oven (with the greenbeans) for 18 mins.

The greenbeans:

The green beans were washed dried rolled in a little bit of avocado oil and sprinkled with some salt and pepper. These go on the same rack with the chicken and we'll bake for the same amount of time.

The plate:

- Kris