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Golden Chicken Schnitzel
Golden Chicken Schnitzel

Golden Chicken Schnitzel

with Roasted Potatoes, Green Beans & Creamy Honey Dijon Sauce

Recipe Development Team
Recipe Development TeamPublished on July 28, 2021
4.4
(6.7K)

Crispy chicken is pretty much perfect in any form, but this isn’t your run-of-the-mill schnitzel. To amp up the flavor, we’ve added lemon zest and garlic powder to our breadcrumb mixture, then paired the crispy cutlets with our new favorite condiment: a creamy honey Dijon dipping sauce. Speaking of which, we’re serving up a side of roasted potatoes and green beans for extra dipping, but if you break out a spoon to scrape up leftover sauce, we won’t judge.

Allergens:
Wheat
Milk
Eggs

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 Time35 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

1 unit

Lemon

½ cup

Panko Breadcrumbs

(Contains: Wheat)

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

6 ounce

Green Beans

4 tablespoon

Sour Cream

(Contains: Milk)

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories730 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate64 g
Sugar12 g
Dietary Fiber10 g
Protein39 g
Cholesterol130 mg
Sodium950 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
Meat Mallet
Paper Towel
Plastic Wrap
Zester
Large Pan
Small Bowl

Instructions

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 on one side of a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the green beans then).

Prep & Pound Chicken
2

• Meanwhile, zest and quarter lemon. • 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; set aside. • 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. TIP: If your cutlets are already ½ inch thick, skip the pounding.

Roast Green Beans
3

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss green beans on a second sheet; roast on middle rack.) • Return to top rack until veggies are browned and tender, 12-15 minutes more.

Coat & Cook Chicken
4

• Meanwhile, brush chicken all over with half the sour cream (you’ll use the rest in the next step). Working one piece at a time, press chicken into panko mixture to coat on both sides. • 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 the pan, add chicken and cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. • Transfer to a paper-towel-lined plate.

Make Sauce
5

• While chicken cooks, in a small bowl, combine honey Dijon dressing with remaining sour cream.

Serve
6

• Divide chicken, green beans, and potato wedges between plates. Drizzle chicken with as much sauce as you like (save a bit for dipping if desired). Serve with any remaining sauce and lemon wedges on the side.

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