Meal Kit
Buttermilk Chicken Schnitzel
with cucumber-dill sauce and zucchini
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Maija Barnes
You can stuff, you can roll, you can bake, you can boil, but chicken is most delicious when pounded, breaded, and fried. It just has the most amazing flavor and texture… crispy and tender, like chicken was meant to be. And while this meal has its German roots, we throw a little Greek into the mix with a topping of delicious cucumber, dill, and lemon. You can bake, stuff, boil, stop, drop, and roll… wait, we confused how to cook chicken with how to put yourself out when you're on fire. Again.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 1 Lemon
- 1 Persian Cucumber
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½ cup Panko Breadcrumbs
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1 oz. Sour Cream
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½ oz. Crumbled Feta Cheese
- 2 Garlic Cloves
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1 tsp. Buttermilk-Dill Seasoning
- 2 Dill Sprigs
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) MOxl8KOr
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Calories390
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Carbohydrates18g
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Net Carbs15g
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Fat18g
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Protein40g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
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
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1 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Trim cucumber and cut into 1/4" dice. Halve lemon lengthwise. Cut one half into wedges and juice the other half.Stem and mince dill.Mince garlic. -
2 Prepare the Chicken
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. You may also use a gallon bag for easier clean-up.
Remove plastic wrap. Pat chicken dry and season both sides with buttermilk-dill seasoning and a pinch of salt and pepper.Evenly spread panko on a plate. Transfer chicken to plate with panko and flip until coated, pressing gently to adhere to both sides. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Line a plate with a paper towel.Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.If pan is dry, add additional 1 tsp. olive oil, as needed.Remove from burner. Transfer chicken to towel-lined plate. Season both sides with a pinch of salt.While chicken cooks, continue recipe. -
4 Cook the Zucchini
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add garlic to hot pan and stir constantly until lightly browned, 1-2 minutes.
Add zucchini and 1/4 tsp. salt. Stir occasionally until lightly browned and tender, 5-6 minutes.Remove from burner. Stir in 1 tsp. lemon juice (reserve remaining for sauce). -
5 Make Sauce and Finish Dish
In a mixing bowl, combine cucumbers, dill, sour cream, remaining lemon juice, and a pinch of salt and pepper. Set aside.
Plate dish as pictured on front of card, topping chicken with sauce. Garnish zucchini with cheese. Squeeze lemon wedges over to taste. Bon appétit!
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