Chicken Schnitzel & Pork Smorgasbord

Name: Chicken Schnitzel & Pork Smorgasbord with Mashed Potatoes, Brussels Sprouts & Pickled Cabbage
Total time: 50 min
Yield: 2
Cuisine: European
Ingredients: 12 ounce Yukon Gold Potatoes; 2 tablespoon Garlic Herb Butter; 4 tablespoon Sour Cream; 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; 1.5 ounce Honey Dijon Dressing; 2 teaspoon Dijon Mustard; ½ cup Panko Breadcrumbs; 1 teaspoon Garlic Powder; 10 ounce Chicken Cutlets; 1 tablespoon Cooking Oil; 1 teaspoon Sugar; Salt; Pepper

with Mashed Potatoes, Brussels Sprouts & Pickled Cabbage

Get Free Ready Made Meals For Life + 50% Off

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!

Allergens:

Milk

•Eggs

•Wheat

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 Time50 minutes

Prep Time10 minutes

DifficultyHard

Ingredients

serving amount

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

/ per serving

Calories1410 kcal

Fat96 g

Saturated Fat28 g

Carbohydrate76 g

Sugar16 g

Dietary Fiber13 g

Protein63 g

Cholesterol260 mg

Sodium2270 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

•Medium Pot

•Strainer

•Potato Masher

•Baking Sheet

•Medium Bowl

•Small Bowl

•Zester

•Paper Towel

•Plastic Wrap

•Large Pan

Instructions

PDF

• 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.