Crispy Chicken Cutlets With Lemon-Butter Carrots

Active Time: 20 MinsTotal Time25 Mins
Yield: Serves 4 (serving size: 1 chicken cutlet and 2/3 cup carrots with sauce)

Tossed in a simple lemon-tarragon butter, these tender baby carrots are the perfect partner for quick-cooking chicken cutlets. If you can’t track down steam-in-bag carrots, microwave baby carrots until just tender, about 5 minutes.

Ingredients

  • 1/2(1-lb.) pkg. steam-in-bag carrots
  • 4(6-oz.) chicken breast cutlets
  • 1large egg, lightly beaten
  • 2 tablespoons water
  • 1 1/2 cups whole-wheat panko
  • 3/4 teaspoon kosher salt, divided
  • 2 tablespoons canola oil, divided
  • 1/4 cup sliced shallot
  • 1/2 cup lower-sodium fat-free chicken broth
  • 1 teaspoon lemon zest plus 2 Tbsp. fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh tarragon, plus more for garnish

Nutritional Information

  • Calories 475
  • Fat 19g
  • Satfat 5g
  • Unsatfat 12g
  • Protein 46g
  • Carbohydrate 29g
  • Fiber 5g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 601mg
  • Calcium 4% DV
  • Potassium 17% DV
  • Calories 475
  • Fat 19g
  • Satfat 5g
  • Unsatfat 12g
  • Protein 46g
  • Carbohydrate 29g
  • Fiber 5g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 601mg
  • Calcium 4% DV
  • Potassium 17% DV

How to Make It

Step 1

Preheat oven to 325°F. Cook carrots according to package directions, reserving remaining carrots for another use; set aside.

Step 2

Pat chicken dry. Whisk together egg and 2 tablespoons water in a shallow bowl. Place panko on a plate. Dip cutlets into egg mixture, letting excess drip off. Sprinkle each cutlet with 1/8 teaspoon salt; dredge cutlets in panko to coat.

Step 3

Heat 1 tablespoon oil in a large nonstick ovenproof skillet over medium-high. Cook chicken until browned, 2 to 3 minutes per side. Transfer skillet to oven; bake at 325°F until cooked through, 6 to 8 minutes.

Step 4

Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high. Add shallot; cook, stirring often, until tender and golden, about 3 minutes. Stir in broth and lemon zest and juice. Bring to a simmer over medium-high; cook, stirring occasionally, until reduced to 1/4 cup, 3 to 4 minutes. Whisk in butter, tarragon, and remaining 1/4 teaspoon salt until smooth. Add carrots; toss to coat. Divide carrots and chicken among 4 plates; spoon sauce over carrots. Garnish with tarragon.

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