---
title: Chophouse-Style Chicken Cutlets
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chophouse-style-chicken-cutlets-61952aff8a2dcd5b963bfc69
servings: 2
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 for a restaurant-quality meal at home.
image: "data/recipes/chophouse-style-chicken-cutlets.jpg"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim @green beans{8%oz} if necessary. Trim and halve @zucchini{10%oz} lengthwise; slice into ½-inch-thick half-moons. Halve, peel, and mince @shallot{1%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{½%tsp}, and @black pepper{¼%tsp}. Toss zucchini on empty side with a drizzle of cooking oil, salt, and pepper. Roast on top rack until tender ~{12%minutes}.

While veggies roast, pat @chicken cutlets{12%oz} dry with paper towels; season all over with salt and @bold & savory steak spice{1%unit}. Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add chicken and cook until browned and cooked through ~{3%minutes} per side. Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of @olive oil{2%tbsp} in same pan over medium heat. Add shallot and cook, stirring, until softened and lightly browned ~{2%minutes}. Stir in @chicken stock concentrate{1%unit} and ¼ cup water. Bring to a simmer and cook until reduced ~{2%minutes}. Remove from heat. Stir in @sour cream{2%tbsp} and @butter{1%tbsp} until melted and combined. Season generously with pepper.

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

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