A mid-priced pork that 22% lighter than the average pork meal and ranks in the 93th percentile for protein.
Value4/5
Protein5/5
Lightness2/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Beginner cooks✓ Pork lovers
✋ Skip if
✕ You want high fiber
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein32% · 59g
Carbs16% · 30g
Fat52% · 43g
2g
Fiber
920mg
Sodium
7.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
93th pctl
More protein than 93% of 1,474 meals
Protein density
7.9g /100cal
Leaner than 96% of meals
vs Pork average
22% lighter
This750
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Easy Prep
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Arugula
Panko Breadcrumbs
Heirloom Grape Tomatoes
Prosciutto
Chicken Cutlets
Tuscan Heat Spice
Balsamic Glaze
Fresh Mozzarella
Salt
Cooking Oil
Olive Oil
Cooking Oil
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce.
Thinly slice mozzarella.
2
Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes. Cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper.
Turn off heat; transfer to a plate. Wipe out pan.
3
In a shallow bowl, combine panko, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), a pinch of salt, and pepper. (Save remaining Tuscan Heat Spice for another use.)
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Season all over with salt and pepper.
Brush chicken all over with sour cream. Working with one piece at a time, press chicken into panko mixture until fully coated on both sides. TIP: For less mess, use tongs to dip and transfer.
4
Heat a ⅓-inch layer of oil in pan used for tomatoes over medium-high heat. Once oil is hot enough that a pinch of panko sizzles immediately when added to pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown to quickly.) Transfer to a paper-towel-lined plate.
Top chicken with mozzarella slices; transfer to a baking sheet. Bake on top rack until cheese is melted and bubbly, 3-5 minutes.
5
While chicken bakes, in a large bowl, combine arugula, tomatoes, 1 TBSP balsamic glaze (2 TBSP for 4 servings), and a small drizzle of olive oil. Taste and season with salt and pepper; toss to combine.
6
Divide chicken and arugula salad between plates. Tear prosciutto into bite-size pieces and arrange over chicken. Drizzle chicken with remaining balsamic glaze if you like. Serve.
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Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce.
Thinly slice mozzarella.
2
Step 2
Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes. Cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper.
Turn off heat; transfer to a plate. Wipe out pan.
3
Step 3
In a shallow bowl, combine panko, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), a pinch of salt, and pepper. (Save remaining Tuscan Heat Spice for another use.)
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Season all over with salt and pepper.
Brush chicken all over with sour cream. Working with one piece at a time, press chicken into panko mixture until fully coated on both sides. TIP: For less mess, use tongs to dip and transfer.
4
Step 4
Heat a ⅓-inch layer of oil in pan used for tomatoes over medium-high heat. Once oil is hot enough that a pinch of panko sizzles immediately when added to pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown to quickly.) Transfer to a paper-towel-lined plate.
Top chicken with mozzarella slices; transfer to a baking sheet. Bake on top rack until cheese is melted and bubbly, 3-5 minutes.
5
Step 5
While chicken bakes, in a large bowl, combine arugula, tomatoes, 1 TBSP balsamic glaze (2 TBSP for 4 servings), and a small drizzle of olive oil. Taste and season with salt and pepper; toss to combine.
6
Step 6
Divide chicken and arugula salad between plates. Tear prosciutto into bite-size pieces and arrange over chicken. Drizzle chicken with remaining balsamic glaze if you like. Serve.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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