---
title: Chophouse-Style Chicken Cutlets
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/chophouse-style-chicken-cutlets-61952aff8a2dcd5b963bfc69"
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Carb Smart
  - Calorie Smart
  - Sodium Smart
  - Easy Prep
rating: 4.5
rating_count: 4200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "The shallot sauce was a hit, with many praising its rich, creamy taste that elevated the dish."
  - theme: Ease of prep
    text: "Customers found this recipe quick and easy to make, with clear instructions."
nutrition:
  calories: 430
  protein: 37
  fat: 23
  saturated fat: 8
  carbohydrates: 22
  sugar: 10
  fiber: 6
  cholesterol: 130
  sodium: 320
  potassium: 680
  calcium: 100
  iron: 2.5
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Cutlets/chophouse-style-chicken-cutlets.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat the oven to 425 degrees. Wash, and dry all produce. Trim @green beans{12%oz} if necessary. Trim and halve @zucchini{2%unit} length? ; slice into ½-inch-thick half-moons. Halve, peel, and dice @shallot{2%unit}. Zest and quarter @lemon{1%unit}.

Toss green beans on one side of a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, @salt{}, and @black pepper{}. (For 4 servings, spread the green beans across the baking sheet). Toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4, toss the zucchini with a second sheet; roast green beans on the top sheet and zucchini on the middle sheet.) Roast on a top rack until tender, ~{15-20%minutes}.

While vegetables roast, pat @chicken cutlets{20%oz} dry with #paper towels{}; season all over with @Bold & Savory Steak Spice{2%tbsp} and salt and pepper. Drizzle oil into a #large pan{} over medium-high heat. Add the chicken and cook until golden and cooked through, ~{3-5%minutes} per note. TIP: If chicken browns too quickly, reduce the heat to medium. Turn off heat; move the chicken to a plate. Wash out the pan.

Heat a drizzle of @olive oil{1%tbsp} in the same #large pan{} over medium heat. Add the shallot and cook, stirring, until softened and light brown, ~{2-3%minutes}. Stir in @chicken stock concentrate{2%unit} and 4 cup water (1/3 for 4 servings). Bring to a simmer and let until reduced, ~{2-3%minutes}. Remove from the heat. Stir in @sour cream{3%tbsp} and @butter{2%tbsp} (1 tbsp of the butter / 2 tbsp for 4 servings) with the cream until combined. Season generously with pepper.

When the vegetables are tender, remove the sheet from the oven. Carefully toss green beans with lemon zest and a squeeze of lemon juice.

Divide chicken, zucchini, and green beans between plates. Spoon the sauce over the chicken. Serve with remaining lemon wedges.