Meal Kit

Panko Crusted Chicken Schnitzel and Lemon Herb Gravy

with cheddar biscuits and roasted corn

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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)

  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    ½ cup Panko Breadcrumbs
  • 0.14 oz. Lemon Juice
  • Info
    ⅓ oz. Butter
  • Info
    1⅕ oz. Garlic & Herb Cheese Spread
  • 2 Halved Ear of Corn
  • Info
    2 Pre-Baked Buttermilk Biscuit
  • Info
    0.42 oz. Mayonnaise
  • 6 fl. oz. Canola Oil
  • 13 oz. Boneless Skinless Chicken Breasts

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
  • Fat
  • Protein
  • Sodium

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 Chicken

    Pat chicken breasts dry. Cover chicken 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 with evenly with panko.

  2. 2

    Roast The Biscuits and Corn

    Place corn on prepared baking sheet and season with a pinch of salt and pepper. Slice each biscuit horizontally. Place on baking sheet. Roast for 10 minutes. Remove from oven, top evenly with cheddar cheese. Continue to bake until corn is tender and cheese is melted, 3-4 minutes.

  3. 3

    Cook The Chicken

    Add canola oil to a large nonstick pan. Line a plate with a paper towel. Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Carefully place chicken in hot oil and cook until chicken is golden brown and reaches a minimum internal temperature of 165 degrees 3-4 minutes per side. Remove to towel-lined plate.

  4. 4

    Make The Sauce

    In a nonstick medium pan over medium heat, add cheese spread and ¼ cup water. Bring to a simmer. Add lemon juice and cook 10 seconds. Remove from heat.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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