Golden Chicken Schnitzel
with Roasted Potatoes, Broccoli & Creamy Honey Dijon
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 tablespoon
Fry Seasoning
1 unit
Lemon
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
20 ounce
Chicken Cutlets
8 ounce
Broccoli
3 tablespoon
Sour Cream
(Contains Milk)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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 1⁄2-inch-thick wedges. Cut broccoli 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 more to the sheet then).
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper. Return to top rack until veggies are browned and tender, 15-20 minutes more. (For 4 servings, leave potatoes roasting and toss broccoli on a second sheet; roast on middle rack.)
• 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 1⁄2 inch thick. Season all over with salt and pepper. TIP: If your cutlets are already 1⁄2 inch thick, skip the pounding.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 10-20 seconds. Stir in half the sour cream until combined (you’ll use the rest later). • Brush chicken all over with sour cream mixture. 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. Transfer to a paper-towel-lined plate.
• While chicken cooks, in a second small bowl, combine honey Dijon dressing with remaining sour cream.
• Divide chicken, potatoes, and broccoli between plates. Spoon creamy honey Dijon sauce over chicken or serve on the side for dipping. Serve lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.
