Onion Crunch Chicken
Chicken cutlets topped with a crushed crispy fried onion and Monterey Jack crust, served with
mashed potatoes, roasted green beans, and honey Dijon dressing.
Serves: 2
ingredients
● 1 crispy fried onions
● 1/4 cup Monterey Jack cheese
● 6 oz green beans
● 1 1/2 oz honey Dijon dressing
● 12 oz potatoes
● 1 1/2 tbsp sour cream
● 10 oz chicken cutlets
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 2 tbsp butter
● 1 tbsp olive oil
● 1/4 cup Monterey Jack cheese
● 6 oz green beans
● 1 1/2 oz honey Dijon dressing
● 12 oz potatoes
● 1 1/2 tbsp sour cream
● 10 oz chicken cutlets
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 2 tbsp butter
● 1 tbsp olive oil
instructions
1. Prep and make crust
Adjust rack to middle position and preheat oven to 425°F. Dice potatoes into 1/2-inch pieces. Trim green beans.
Wash and dry produce. Using your hands, finely crush crispy fried onions in the bag; transfer to a small bowl
and stir in Monterey Jack.
2. Cook potatoes
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until
tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to the pot. Cover
to keep warm.
3. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Reserve 1 tbsp of
the dressing in a small bowl for serving. Evenly spread tops of chicken with the crispy fried onion crust,
mounding to adhere.
4. Roast chicken and beans
Toss green beans with a drizzle of olive oil, salt, and pepper on the opposite side of the sheet from the chicken.
Roast on the middle rack until chicken is cooked through and green beans are browned and tender, 15-20
minutes.
5. Mash potatoes
Mash potatoes with sour cream and butter until smooth, adding splashes of reserved potato cooking liquid as
needed. Taste and season with salt and pepper.
6. Serve
Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.
Adjust rack to middle position and preheat oven to 425°F. Dice potatoes into 1/2-inch pieces. Trim green beans.
Wash and dry produce. Using your hands, finely crush crispy fried onions in the bag; transfer to a small bowl
and stir in Monterey Jack.
2. Cook potatoes
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until
tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to the pot. Cover
to keep warm.
3. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Reserve 1 tbsp of
the dressing in a small bowl for serving. Evenly spread tops of chicken with the crispy fried onion crust,
mounding to adhere.
4. Roast chicken and beans
Toss green beans with a drizzle of olive oil, salt, and pepper on the opposite side of the sheet from the chicken.
Roast on the middle rack until chicken is cooked through and green beans are browned and tender, 15-20
minutes.
5. Mash potatoes
Mash potatoes with sour cream and butter until smooth, adding splashes of reserved potato cooking liquid as
needed. Taste and season with salt and pepper.
6. Serve
Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.
