Meal Kit
Culinary Collection
Pretzel Chicken Schnitzel
with mustard cream sauce and pommes Anna
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
Crispy chicken with a creamy mustard sauce and cheesy potatoes - this meal will have you wishing you had ordered more!
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 6 fl. oz. Canola Oil
- 1 Lemon
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¼ cup Pretzel Crumble
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½ oz. Grated Parmesan Cheese
- 1 Tbsp. Grained Dijon Mustard
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2 Tbsp. Panko Breadcrumbs
- 1 Rosemary Sprig
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) oPNzNgPX
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Calories760
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Carbohydrates51g
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Net Carbs47g
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Fat43g
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Protein44g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
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, follow same instructions as chicken in Steps 2, 3, and 4 cooking undisturbed, 4-5 minutes. Flip chops, and cook until chops reach minimum internal temperature, 3-5 minutes. Rest, 3 minutes.
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1 Make the Pommes Anna
Slice potatoes into thin rounds, no thicker than 1/2".
Stem and mince rosemary.Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, a pinch of pepper, and 1 tsp. rosemary (remaining is yours to use as you please!). Spread into an even layer.Roast in hot oven, 10 minutes.Carefully remove from oven and top with cheese. Roast again in hot oven until golden-brown and fork-tender, 12-14 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Combine panko and pretzel crumble on a plate. Spread into an even layer. If you receive whole pretzels, finely crush pretzels until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object. Combine pretzels and a pinch of salt on a plate.Pat chicken dry. -
3 Prepare the Schnitzel
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Place chicken in panko-pretzel mixture and flip, pressing gently to adhere to both sides.
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4 Fry the Schnitzel
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add canola oil. Let oil heat, 5 minutes.Test oil temperature by adding a pinch of panko-pretzel mixture to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.Reduce heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner. Transfer schnitzel to towel-lined plate. -
5 Make Sauce and Finish Dish
Place a medium non-stick pan over medium-high heat. Add cream base and 2 Tbsp. water to hot pan. Bring to a simmer.
Once simmering, stir in mustard until combined, 30-60 seconds.Remove from burner. Stir in 1 tsp. lemon juice. Plate dish as pictured on front of card, topping schnitzel with sauce. Squeeze lemon wedges over to taste. Bon appétit!
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