Meal Kit
Culinary Collection
Chicken Schnitzel with Cranberry Mostarda
and fontina mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Rachel Post
You can't say no to this meal with its tender and crispy chicken topped with a sweet and bitter cherry mostarda. And on the side, cheesy and fluffy mashed potatoes and a fresh, crisp slaw. The perfect dinner is right here.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 4 oz. Slaw Mix
- 2½ oz. Canned Whole Berry Cranberry Sauce
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2 fl. oz. Brewpub Style Mustard
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2 oz. Sour Cream
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1½ oz. Fontina Cheese Slices
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1 oz. Pretzels
- ½ fl. oz. Honey
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pq1X8xP5
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Calories870
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Carbohydrates84g
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Net Carbs79g
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Fat38g
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Protein49g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using pork chops, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes.
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1 Start the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.While potatoes boil, continue recipe. -
2 Prepare the Chicken
Pat chicken dry.
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Finely crush pretzels until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object. Place crushed pretzels on a plate and spread into an even layer.Place chicken on crushed pretzels, pressing gently to adhere to both sides. -
3 Fry the Chicken
Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Let oil heat, 5 minutes.
Test oil temperature by adding a pinch of pretzels to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Remove from burner. Transfer chicken to towel-lined plate.While chicken cooks, continue recipe. -
4 Finish the Mashed Potatoes
Tear cheese into small pieces.
Add half the potato cooking water, garlic salt, cheese, sour cream, and a pinch of salt to pot with potatoes. Mash until combined and smooth. If too thick, add additional potato cooking water, 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached. Cover to keep warm. -
5 Make Slaw, Heat Mostarda, and Finish Dish
In a mixing bowl, combine slaw mix, half the mustard (reserve remaining for mostarda), honey, 1 tsp. water, and 1 tsp. olive oil. Rest, 5 minutes.
While slaw rests, in a microwave-safe bowl, combine cranberry sauce and remaining mustard. Microwave uncovered until heated through, 15-30 seconds.Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, slicing chicken, if desired, and topping with mostarda. Bon appétit!
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