Oktoberfest Chicken Schnitzel

with mashed potatoes and garlic asparagus

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

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 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

What could be more satisfying than biting into a golden, crispy pan-fried chicken breast? Maybe if it was served next to buttery mashed potatoes, you say? Alles klar, meine Damen und Herren! We've got you covered with our salute to Oktoberfest. Pan-steamed asparagus and a squeeze of fresh lemon round out the perfectly comforting weeknight meal.

In Your Box (serves 2)

  • Info
    5 fl. oz. Liquid Egg
  • 5 Parsley Sprigs
  • 2 Russet Potatoes
  • 1 Lemon
  • 2 Garlic Cloves
  • 6 oz. Asparagus
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ⅗ oz. Butter
  • Info
    2 fl. oz. Heavy Whipping Cream
  • Info
    2.7 oz. Flour
  • Info
    ¾ cup Panko Breadcrumbs

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
    731
  • Carbohydrates
    87g
  • Fat
    23g
  • Protein
    60g
  • Sodium
    796mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 3 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem and coarsely chop parsley. Peel and dice potatoes into 1" cubes. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes. Quarter lemon. Mince garlic. Trim woody ends off asparagus. Rinse chicken and pat dry.

  • 2

    Bread the Chicken

    Place chicken on a cutting board and cover with plastic wrap. Pound with a small pot or pan into an even ¼" thickness. Season both sides with ¼ tsp. each of salt and pepper. Place flour, liquid egg, and breadcrumbs in three separate medium mixing bowls. Dip chicken first in flour, shaking off excess, then in egg, and finally press into breadcrumbs. Set aside on a plate.

  • 3

    Cook the Potatoes

    Drain cooked potatoes in colander and return to pot. Add butter and heavy cream and mash potatoes with a fork or potato masher until smooth. Season with ¼ tsp. salt and a pinch of pepper. Cover and set aside.

  • 4

    Cook the Chicken

    Line a plate with a paper towel. Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil. Add chicken to hot pan and cook until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Watch closely, as breadcrumbs tend to brown quickly. Transfer to towel-lined plate and wipe out pan.

  • 5

    Cook the Asparagus

    Return pan used to cook chicken to high heat. Add 2 Tbsp. water, garlic, and asparagus to hot pan. Cover and cook 2-3 minutes, until asparagus is bright green and tender.

  • 6

    Plate the Dish

    Place mashed potatoes, chicken schnitzel and asparagus on plate. Sprinkle with chopped parsley and lemon wedges – squeezing lemon juice over breading cuts the richness of schnitzel beautifully. Prost!

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