Golden Chicken Schnitzel
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Golden Chicken Schnitzel

Golden Chicken Schnitzel

with Roasted Potatoes, Broccoli & a Creamy Honey Dijon Dipper

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 sides of roasted potatoes and broccoli for extra dipping, but if you broke out the spoon to scrape up leftover sauce, we wouldn’t judge.


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

Total Time35 minutes
Prep Time5 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

1 unit


½ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

8 ounce

Broccoli Florets

4 tablespoon

Sour Cream

(Contains Milk)

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories740 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber10 g
Protein41 g
Cholesterol130 mg
Sodium980 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.


Baking Sheet
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan
Small Bowl


Roast Potatoes

• 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. Cut broccoli florets into bite-size pieces if necessary. • Toss potatoes 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 5 minutes (you’ll add the broccoli then).

Roast Broccoli

• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss broccoli on a second sheet; roast on middle rack.) • Return to top rack until veggies are browned and tender, 15-20 minutes more.

Prep & Pound Chicken

• 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.

Coat & Cook Chicken

• 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 a 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. • Turn off heat. Transfer to a paper- towel-lined plate.

Make Sauce

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


• Divide chicken, potatoes, and broccoli between plates. Serve with sauce for dipping or dolloping on chicken and lemon wedges on the side.