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Chicken Schnitzel & Bratwurst Feast
Chicken Schnitzel & Bratwurst Feast

Chicken Schnitzel & Bratwurst Feast

with Roasted Potatoes, Dilly Cucumber Salad & Pretzel Bites

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.

Tags:
New
Allergens:
Eggs
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time15 minutes
DifficultyEasy

Ingredients

serving amount

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)

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Sugar

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories1610 kcal
Fat81 g
Saturated Fat18 g
Carbohydrate134 g
Sugar29 g
Dietary Fiber8 g
Protein84 g
Cholesterol270 mg
Sodium2080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Zester
Medium Bowl
Whisk
Paper Towel
Plastic Wrap
Meat Mallet
Aluminum Foil
Large Pan
Small Bowl

Instructions

Prep & Roast Potatoes
1

• 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).

Finish Prep & Make Cucumber Salad
2

• 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. 

Roast Bratwurst
3

• 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.)

Prep Chicken
4

• 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. 

Cook Chicken
5

• 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. 

Heat Pretzels
6

• 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. 

Finish & Serve
7

• 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°.