HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Schnitzel For Dinner
Chicken Schnitzel for Dinner

Chicken Schnitzel for Dinner

with a BBQ Chicken Sandwich for Lunch

Dinner 2 Lunch™
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Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). This one starts out with classic crispy chicken cutlets next to mashed potatoes and tender cabbage. The next day, the extras get put on a sandwich with pickles, cheese, and hot sauce.

The Sandwich Lunch information is as follows: Calories: 660, Fat: 37g, Saturated Fat: 14g, Carbohydrate: 47g, Sugar: 10g, Fiber: 1 g, Protein: 39g, Cholesterol: 195mg, Sodium: 1660mg. The nutrition facts panel below represents the nutrient values for the Chicken Schnitzel Dinner


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


12 ounce

Yukon Gold Potatoes

8 tablespoon

Sour Cream


½ cup

Panko Breadcrumbs


1 tablespoon

Fry Seasoning

20 ounce

Chicken Cutlets

1 unit


4 ounce

Shredded Red Cabbage

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

2 slice

Cheddar Cheese


2 teaspoon

Hot Sauce

2 tablespoon



1 unit

Dill Pickle

1 tablespoon

Sweet and Smoky BBQ Seasoning

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon



1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat62 g
Saturated Fat18 g
Carbohydrate55 g
Sugar10 g
Dietary Fiber9 g
Protein32 g
Cholesterol155 mg
Sodium230 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.
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve lemon; cut one half into wedges. Trim, then thinly slice scallions, separating greens and whites. Cut potatoes into ½-inch cubes, then place in a large pot with enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Meanwhile, stir together panko and fry seasoning on a large plate. Season with plenty of salt and pepper. Pat chicken dry with a paper towel.


Brush two pieces of chicken with 2 TBSP sour cream (1 packet). Coat chicken in panko mixture, pressing to adhere. Set aside. Take remaining chicken and season all over with barbecue seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add barbecue chicken and cook until browned on surface and no longer pink throughout, 4-6 minutes per side. Remove from pan, store in a reusable container, and refrigerate overnight.


Once potatoes are tender, reserve 1/2 cup cooking water, then drain well. Place scallion whites and 1 TBSP butter in empty pot. Cook over low heat until fragrant, about 30 seconds. Add potatoes and mash until smooth. Stir in 2 TBSP sour cream (1 pack) and reserved cooking water as needed to create a creamy consistency. Season with salt and pepper. Keep on low heat, stirring occasionally, until meal is ready.


Heat ¼-inch layer of oil in pan used for barbecue chicken. Once hot, add breaded chicken to pan in a single layer. Cook until panko is crisp and chicken is no longer pink throughout, 4-6 minutes per side. Transfer to a paper towel-lined plate. Season with salt and pepper. Discard oil and wipe pan with a paper towel.


Melt 1 TBSP butter in same pan over medium-high heat. Add cabbage and season with plenty of salt and pepper. Cook, tossing, until tender, 3-4 minutes. Stir in juice from lemon half, 1 tsp sugar, and half the scallion greens. Cook until fragrant, about 1 minute. Season with salt and pepper. Divide potatoes and cabbage between plates. Arrange breaded chicken alongside, garnish with remaining scallion greens, and serve with lemon wedges on the side.


In the morning, split buns (toast if desired). Slice pickle into thin rounds. Mix mayonnaise, ranch seasoning, and remaining sour cream in a small bowl. Season with salt and pepper. Spread mixture onto buns, then fill each with barbecue chicken, cheddar, and pickle slices. Wrap in plastic wrap or foil and pack each with hot sauce. Drizzle with hot sauce before enjoying. TIP: If desired, remove chicken and microwave separately until hot.