Chicken Schnitzel & Pork Smorgasbord
with Mashed Potatoes, Brussels Sprouts & Pickled Cabbage
The best way to combat the winter blues? A smorgasbord of comfort food! Savory meats and sides star in this generous platter that’s as fun to make as it is to share. Chicken cutlets are pounded thin, then coated in panko and fried until golden. This crisp schnitzel is paired with other German-style favorites, including juicy pork sausage, garlic-herb mashed potatoes, roasted Brussels sprouts, and quick-pickled cabbage. With so many tasty bites to choose from, lingering at the table is definitely encouraged!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
2 tablespoon
Garlic Herb Butter
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
8 ounce
Brussels Sprouts
9 ounce
Italian Pork Sausage
5 teaspoon
Red Wine Vinegar
4 ounce
Shredded Red Cabbage
1 unit
Lemon
¼ ounce
Parsley
4 tablespoon
Mayonnaise
(Contains Eggs)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
2 teaspoon
Dijon Mustard
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
10 ounce
Chicken Cutlets
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle position for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4), then drain. • Return potatoes to pot and mash with garlic herb butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half the sour cream and season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, trim and halve Brussels sprouts lengthwise. • Place sausage* on one side of a lightly oiled baking sheet. Toss Brussels sprouts on empty side with a large drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 baking sheets; roast Brussels sprouts on top rack and sausage on middle rack.) • Roast on top rack until sausage is cooked through and Brussels sprouts are golden brown and tender, 18-22 minutes.
• In a medium microwave-safe bowl, combine vinegar, 1 tsp sugar, 2 TBSP water, and a big pinch of salt; stir to dissolve. (Use a large bowl, 2 tsp sugar, and 4 TBSP water for 4 servings). Add cabbage; toss to combine. • Microwave for 1 minute, then season with salt and pepper. Set aside to pickle, stirring occasionally, until ready to serve.
• Zest and quarter lemon. Roughly chop parsley. • In a small bowl, combine mayonnaise, honey Dijon dressing, mustard, and a squeeze of lemon juice. Season with salt and pepper.
• In a shallow dish, combine panko, lemon zest, and garlic powder. Season with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper. • Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper. • Brush chicken all over with remaining sour cream. Working with one piece at a time, press chicken into panko mixture to coat all over.
• Heat 1⁄3-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 pan, add chicken; cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary. • AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 390 degrees for 6 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 6 minutes more.
• Halve sausage crosswise. • Place sausage and chicken on a large board or platter. Squeeze lemon juice over chicken. • Transfer mashed potatoes, pickled cabbage (draining first), and Brussels sprouts to separate serving bowls; place on board. Sprinkle everything with parsley. Serve with sauce and any remaining lemon wedges.
