For this crowd-pleasing German-style feast, you'll get chicken cutlets coated in lemony panko and pan-fried till crispy; roasted bratwurst sausage bursting with juicy flavor; crispy golden potatoes; and salty, chewy pretzel bites. All that plus a curried mayo-ketchup for dipping, honey Dijon dressing for drizzling, and a crunchy, tangy cucumber-shallot salad for fresh contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
¼ ounce
Dill
9 ounce
Bratwurst Sausage
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
12 ounce
Red Potatoes
5 teaspoon
Red Wine Vinegar
1 tablespoon
Curry Powder
12 ounce
Chicken Cutlets
1 unit
Lemon
2 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Pretzel Bites
(Contains: Wheat)
1 unit
Cucumber
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Shallot
1 cup
Panko Breadcrumbs
(Contains: Wheat)
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Butter
(Contains: Milk)
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. • Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for 10 minutes (you'll add more to the sheet then).
• Meanwhile, trim and thinly slice cucumber. Halve, peel, and thinly slice half the shallot (all for 4 servings). Finely chop dill. Zest and quarter lemon. • In a medium bowl, whisk together vinegar, 2 TBSP olive oil, 1 TBSP sugar, ½ tsp salt, and pepper (4 TBSP olive oil, 2 TBSP sugar, and 1 tsp salt for 4). Add cucumber, sliced shallot, and as much dill as you like. Stir to combine. Refrigerate until ready to serve.
• Once potatoes have roasted 10 minutes, remove baking sheet from oven. Carefully add sausage* to opposite side of sheet (for 4 servings, leave potatoes roasting; arrange sausage on a second baking sheet). Return to top rack and continue roasting until potatoes are browned and tender and sausage is cooked through, 10-15 minutes. (For 4, roast sausage on middle rack, swapping rack positions with potatoes halfway through.)
• Meanwhile, in a shallow dish, combine panko, half the lemon zest, ½ tsp salt, and pepper (all the lemon zest and 1 tsp salt for 4 servings). • 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 ⅓ inch thick. Season all over with salt and pepper. TIP: If your cutlets are already ⅓ inch thick, skip the pounding. • Place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, 10-20 seconds. Stir in sour cream until combined. • Brush chicken all over with sour cream mixture. Working one piece at a time, press chicken into panko mixture to coat both sides.
• Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko mixture sizzles when added to the pan, add chicken and cook until crust is golden brown and chicken is cooked through, 5-7 minutes per side. • Transfer to a paper-towel-lined plate.
• Once potatoes and sausage are finished roasting, transfer potatoes to a platter and sausage to a cutting board. Wash and dry baking sheet. • Line same baking sheet with foil and lightly oil. Arrange pretzel bites on sheet and lightly sprinkle (or spray) tops with water. Sprinkle with salt. Bake on top rack until warmed through, 4-5 minutes.
• Meanwhile, in a second small bowl, combine ketchup, mayonnaise, and as much curry powder as you like (we used 1 tsp; 2 tsp for 4 servings). • Slice each sausage into four pieces. • Arrange sausage on platter with potatoes, chicken, and pretzel bites. Serve family style with cucumber salad, curry mayochup, honey Dijon dressing, and lemon wedges on the side.
Ground Meat is fully cooked when internal temperature reaches 160°.
Poultry is fully cooked when internal temperature reaches 165°.