Mealime recipe · lives on in MealPot
Chicken Cutlets with Lemony Brussels Sprout, Cranberry & Walnut Sauté
- 30 min
- 2–6 servings
- 592 kcal / serving
Juicy chicken cutlets rest atop a bright Brussels sprout medley with cranberries and walnuts; a lemony garlic pan sauce ties the flavors together for a weeknight skillet meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbBrussels sprouts
- ¾ lbchicken breasts, boneless skinless
- 4 fl ozchicken or vegetable broth
- ½ cupdried cranberries
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1shallot
- ⅛ cupwalnuts
- red onion
- lemons
From the pantry: all-purpose flour, black pepper, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · stainless steel or cast iron skillet · stirring spoon · tongs
Directions
- Wash and dry all fresh produce.
- Cut the chicken horizontally to form thin fillets and season both sides with salt and pepper.
- Lightly dredge the cutlets in flour on both sides, pressing gently so it sticks.
- In a hot skillet with a bit of oil, pan-fry the chicken until golden and cooked through, about 3–4 minutes per side. Remove to a plate and loosely cover with foil.
- Peel and mince the shallot and garlic on a clean cutting board.
- Return the skillet to medium-high heat, add more oil if needed, and cook the shallot and garlic until fragrant, about 1 minute.
- Add the Brussels sprouts, broth, cranberries, and salt; cover and simmer until the sprouts are tender when pierced, about 5 minutes.
- Shave parsley leaves from stems, mince the leaves, and place them in the bowl with the reserved Brussels sprouts.
- Juice the lemon into the parsley and Brussels sprouts, then rough-chop the walnuts and add to the bowl.
Two tips
- Prep the parsley, lemon juice, and walnuts while the sprouts cook to save time.
- Leftovers can be stored in the fridge for up to 2 days; reheat gently and enjoy with a quick squeeze of lemon.
Nutrition per serving
- Calories
- 592 kcal
- Protein
- 48 g
- Carbs
- 53 g
- Fat
- 24 g
- Fiber
- 10 g
- Sodium
- 150 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Balsamic Chicken Drumsticks with Garlic & Parsley Sautéed Carrots40 min · 2–6 servings
Honey Mustard Chicken Tenders with Broccoli Orange Slaw35 min · 2–6 servings
Thai Coconut Chicken Soup with Mushrooms & Bell Pepper40 min · 2–6 servings
Honey Garlic Chicken Drumsticks with Spinach, Avocado & Orange Salad35 min · 2–6 servingsPLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.