Careme

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb $3.99/lb sale
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 10–12 oz $1.99
• Organic Broccoli Bunch 1 bunch (~12 oz), florets $2.99
• Organic Yukon Gold Potatoes (3 lb bag) 12 oz (about 2 medium) $3.99
• Egg 1
• Breadcrumbs (panko or regular) 3/4 cup
• Parmesan (optional) 2 tbsp
• Olive oil 2 tbsp
• Butter and/or milk (for mash) 1–2 tbsp butter and/or 2–3 tbsp milk
• Salt + black pepper to taste
• Ketchup or honey mustard (for dipping) as needed

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment/foil; lightly oil it.
2. Roast vegetables: Toss carrots with 1 tbsp olive oil, salt, pepper; spread on half the pan and roast 10 minutes. Toss broccoli with a little salt/pepper and a small drizzle of oil; add to pan and roast 12–15 minutes more (until carrots are tender and broccoli is crisp-tender).
3. Mash potatoes (stove): Cut potatoes into chunks. Boil in salted water 12–15 minutes until tender. Drain; mash with butter/milk, salt, pepper.
4. Prep chicken: Slice breasts into thin cutlets (or pound to even thickness). Season with salt/pepper.
5. Bread: Beat egg in a shallow bowl. In another bowl mix breadcrumbs + optional Parmesan + pinch of salt. Dip chicken in egg, then crumbs, pressing to adhere.
6. Bake chicken: Place breaded cutlets on the sheet pan (make space between pieces). Bake 10–12 minutes, flip, then bake 6–8 minutes more until 165°F internal and crisp.
7. Serve: Plate cutlets with mashed potatoes and roasted carrots + broccoli. Offer dip on the side.