Meal Kit

Chicken Schnitzel with Buttermilk Ricotta

and roasted Brussels sprouts

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

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)

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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

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
  1. 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 1/4" rounds. Separate rounds into rings.

    Stem and mince parsley.

    Pat chicken breasts dry, and season with a pinch of salt and pepper.

  2. 2

    Roast the Vegetables

    Place Brussels sprouts and shallot rings on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 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.

  3. 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.

  4. 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.

  5. 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!

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