Creamy Lemon Butter Bavette Steak

Name: Creamy Lemon Butter Bavette Steak with Parmesan Zucchini Rounds & Scallion Couscous
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 1/2 cup Israeli Couscous; 2 tbsp Sour Cream; 1 Zucchini; 2 unit Chicken Stock Concentrate; 1 Lemon; 1/4 cup Breadcrumbs; 10 oz Chicken Cutlets; 2 unit Scallions; 1 tbsp Tuscan Heat Spice; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp; 2 tbsp Butter, tbsp; 4 tsp Cooking Oil, tsp; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp

with Parmesan Zucchini Rounds & Scallion Couscous

By Recipe0 System

Lemon is our go-to ingredient for brightening up any meal, and this dish is positively bursting with citrusy goodness! Seared chicken is drizzled with a creamy, lemon-spiked pan sauce that would taste good on pretty much anything. On the side, there’s roasted zucchini topped with a crispy Parmesan topping—plus scallion-studded Israeli couscous tossed with both lemon juice and zest. When life gives you lemons, you know what to do.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
1/2 cup Israeli Couscous
2 tbsp Sour Cream
1 Zucchini
2 unit Chicken Stock Concentrate
1 Lemon
1/4 cup Breadcrumbs
10 oz Chicken Cutlets
2 unit Scallions
1 tbsp Tuscan Heat Spice
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp
2 tbsp Butter, tbsp
4 tsp Cooking Oil, tsp
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and slice zucchini crosswise into ½-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.

In a small bowl, combine panko and 3 TBSP Parmesan (6 TBSP for 4 servings) with a drizzle of oil, salt, and pepper. (Be sure to measure the Parmesan.)
2

Toss zucchini on a baking sheet with a drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper.

Arrange zucchini in a single layer so they are touching but not overlapping. Top with panko mixture.

Roast on top rack until zucchini is tender and panko is golden brown and crispy, 15-18 minutes.
3

Meanwhile, pat chicken* dry with paper towels; season with remaining Tuscan Heat Spice, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer chicken to a plate. Wipe out pan.
4

While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute.

Add couscous; stir until toasted, 30 seconds.

Stir in ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest in the next step), and a pinch of salt. Cover and bring to a boil, then reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to serve.
5

Heat pan used for chicken over medium-high heat. Add remaining stock concentrates, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice to taste. Simmer until slightly reduced, 3-4 minutes. Turn off heat.

Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
6

To pot with couscous, add juice from half the lemon, half the lemon zest, half the scallion greens, salt, and pepper; stir to combine. TIP: If couscous seems dry, add a splash of water. For extra richness stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest. Serve.

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