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Chicken Schnitzel & Pork Smorgasbord

Chicken Schnitzel & Pork Smorgasbord

with Mashed Potatoes, Brussels Sprouts & Pickled Cabbage

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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:MilkEggsWheat

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

Total Time50 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

2 tablespoon

Garlic Herb Butter

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

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

(ContainsEggs)

1.5 ounce

Honey Dijon Dressing

(ContainsEggs)

2 teaspoon

Dijon Mustard

½ cup

Panko Breadcrumbs

(ContainsWheat)

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Potato Masher
Baking Sheet
Medium Bowl
Small Bowl
Zester
Paper Towel
Plastic Wrap
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.

7

• 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.