Chicken Schnitzel with Buttermilk Ricotta

and roasted Brussels sprouts

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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A note about serious food allergies

Surely, this is the most seriously special schnitzel you'll see this side of Stuttgart. (Say that ten times fast.) Chicken is breaded in crispy panko, then baked to perfection, with a serving of Brussels and shallot on the side. But that's not the seriously special part. Ricotta and cream cheese, whipped perfectly with a touch of ranch seasoning, tops the schnitzel like it was born there. Maybe it was? We said this schnitzel was special.

In Your Box (serves 2)

  • 12 oz. Brussels Sprouts
  • 1 Shallot
  • ¼ oz. Parsley
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Flour
  • Info
    2 fl. oz. Liquid Egg
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    2 oz. Ricotta
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 tsp. Powdered Ranch Seasoning
  • Nutrition (per serving)

  • Calories
    612
  • Carbohydrates
    29g
  • Fat
    33g
  • Protein
    50g
  • Sodium
    1220mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and slice shallot into ¼" rounds. Separate rounds into rings. Stem and mince parsley. Pat chicken breasts dry, and season with a pinch of salt and pepper.

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    Place Brussels sprouts and shallot rings on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into vegetables, then spread into a single layer. Roast until slightly charred and crisp-tender, 18-22 minutes. While vegetables roast, bread chicken.

  • Step 3 - Bread the Chicken
    3

    Bread the Chicken

    Place flour, liquid egg, and panko onto three separate plates or bowls. Mix parsley into bowl with panko. Place one chicken breast in flour, shaking off excess, then liquid egg, letting excess egg drip off. Finally, coat chicken breast with panko, pressing gently to adhere. Repeat with second chicken breast.

  • Step 4 - Sear and Roast Chicken
    4

    Sear and Roast Chicken

    Place a medium oven-safe pan over medium heat and add 2 Tbsp. olive oil. Carefully, add chicken to hot pan and cook until golden brown, 2-4 minutes. Flip chicken, place pan in oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 4-8 minutes. Rest chicken at least 5 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    In a mixing bowl, add ricotta, cream cheese and ranch seasoning (to taste) and mix vigorously until completely smooth. Plate dish as pictured on front of card. Bon appétit!