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Prepare the noodles according to package directions. Once noodles are finished cooking, drain and toss with butter.

While noodles are cooking, heat the oil over medium in a cast-iron skillet or sauté pan until hot, 2-3 minutes. Carefully add the cutlets to the skillet in a single layer and pan-fry for 3-5 minutes per side until golden brown and cooked through (until the internal temperature is 145°F for pork and 165°F for chicken). Cook in several batches if necessary, making sure not to crowd the pan and adding more oil as needed. Remove the cutlets to a paper towel-lined plate.

While cutlets are cooking, microwave the veggies for 3-4 minutes until tender. Let the bag sit in the microwave for 1 minute before removing. Caution: Steamer bag will be hot and may release steam when opened.

__To Serve:__ Divide noodles, veggies and cutlets onto 4 plates. Serve with lemon wedges* and chopped parsley* if desired. Serve with pound cake.

- Kosher salt,* to taste
- 1/2 pkg (about 8 oz) Bechtle Egg Noodles of choice
- 2-3 tbsp Butter Craft Provisions Flavored Butter of choice
- 1/4 c vegetable oil*
- 4 Lemon Butter Breaded Chicken or Pork Cutlets
- Veggie Steamer Bag of choice Lemon wedges* (optional) Fresh parsley*, chopped (optional)
- The Fresh Market Old Fashioned Lemon Pound Cake 

Schnitzel

Our favorite version of this classic recipe uses lemon butter breaded pork cutlets and egg noodles for deep, rich flavor. Once the dish is fully cooked, add freshly steamed veggies and top with lemon wedges and chopped parsley for a touch of brightness. Scroll down for the full recipe.

LBM Schnitzel

CHOOSE ONE: Lemon Butter Breaded Chicken or Pork Cutlets (4 ct)

CHOOSE ONE: Broccoli With Red Peppers or Green Beans Almondine With Sea Salt Butter Steamer Bag (16 oz)

CHOOSE ONE: Bechtle Egg Noodles (17.6 oz)

GET ONE:	Butter Craft Provisions Flavored Butter Tub (3 oz)

CHOOSE ONE: The Fresh Market Old Fashioned Lemon Pound Cake (16 oz)

Cook the pasta according to package instructions.  

While pasta is cooking, heat the oil over medium-high in a large skillet. Add the shrimp and cook until just cooked through and opaque, about 1-2 minutes. Turn off the heat. 

Microwave the Veggie Steamer Bag for 3-4 minutes until tender. Let bag sit in microwave for 1 minute before removing. Caution: Steamer bag will be hot and may release steam when opened.

Drain the pasta and add it to the shrimp. Add the pesto and stir well to incorporate, adding more pesto if desired. Serve immediately. 

__To Serve:__ Divide pasta and shrimp onto four plates. Serve alongside broccoli or green beans and pound cake. 

- Kosher salt,* to taste
- 1/2 pkg (about 8 oz) The Fresh Market Organic Pasta of choice 
- 1 tbsp vegetable oil* 
- 1 lb raw peeled & deveined shrimp 
- Veggie Steamer Bag of choice
- 4 tbsp Cucina & Amore Genovese Basil or Siciliana Sun-Dried Tomato Pesto  
- The Fresh Market Old Fashioned Lemon Pound Cake 

Shrimp Pesto

In this week’s Little Big Meal, we feature our Shrimp Pesto meal. Serve with your choice of veggies and pound cake for a delicious weeknight meal. Scroll down for step-by-step instructions!

Shrimp Pesto Pasta LBM

GET ONE: Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct)

GET ONE: The Fresh Market Organic Pasta (16 oz, choose from select varieties)

CHOOSE ONE: Cucina & Amore Genovese Basil or Siciliana Sun-Dried Tomato Pesto (7.9 oz)

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