Meal Kit

Crispy Chicken Schnitzel and Gravy

with Parmesan cauliflower and peas

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Cauliflower Florets
  • Info
    ¼ cup Panko Breadcrumbs
  • ½ tsp. Seasoned Salt Blend
  • Info
    0.42 oz. Mayonnaise
  • Info
    1 oz. Light Cream Cheese
  • 5 oz. Peas
  • ½ tsp. Garlic Pepper
  • Info
    ½ oz. Grated Parmesan

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
    539
  • Carbohydrates
    26g
  • Fat
    27g
  • Protein
    48g
  • Sodium
    1596mg

Recipe Steps

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

    Coarsely chop cauliflower florets.

  2. 2

    Cook The Vegetables

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add cauliflower and seasoning blend to hot pan. Stir occasionally until browned, 3-5 minutes. Add 2 Tbsp. water. Cover, and cook until tender, 3-5 minutes. Remove lid and stir add peas. Cook 1 minute. While cauliflower cooks, prepare the chicken.

  3. 3

    Prepare The Pork

    Pat chicken dry and season with ¼ tsp salt and a pinch of pepper. Cover pork with plastic wrap and pound with a heavy object to an even ¼" thickness. Remove plastic wrap and add mayo evenly on both sides. Coat evenly with panko. "Line a plate with a paper towel. In a large nonstick pan over medium high heat, add 5 tsp olive oil. Lay chicken away from you in hot oil and flip every 4-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes total. Transfer chicken to towel-lined plate." Reserve pan; wipe clean.

  4. 4

    Make The Sauce

    In the same pan over medium heat, add cream cheese, ¼ cup water, garlic pepper, and a pinch of salt. Bring to a simmer and stir until no lumps remain.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping cauliflower mixture with Parmesan and chicken with gravy. Bon appétit!

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