Schnitzel or Katsu
Meal Includes:
Quick & crispy! Try our Schnitzel or Katsu meals with chicken, pork or shrimp, fresh sides & a sweet finish—perfect for easy weeknight dinners.
PROTEIN: Lemon Butter Breaded Chicken or Pork Cutlets (4 ct) or Ebi Shrimp Katsu Patties (4 ct)
VEGGIE KIT: Pero Family Farms Vegetable Slaw (12 oz) or Green Beans With Sea Salt & Pepper Butter Steamer Bag (16 oz)
RICE OR NOODLES: Castor River Long Grain White or Brown Rice (16 oz) or Bechtle Egg Noodles (17.6 oz)
SAUCE OR BUTTER: Bachan’s Japanese Barbecue Sauce (16-17 oz, choose from select varieties) or Butter Craft Provisions Flavored Butter (3 oz)
DESSERT: Milk Bread (16 oz) or The Fresh Market Old Fashioned Lemon Pound Cake (16 oz)
Our Favorite Way To Serve It Up
Our favorite take on these classic recipes features lemon butter breaded chicken or pork cutlets with your choice of buttery noodles or rice. Add freshly steamed veggies or crisp veggie slaw, and finish with a drizzle of Bachan’s Japanese Barbecue Sauce for rich, savory flavor. For a sweet ending, serve with old-fashioned lemon pound cake or soft, fluffy milk bread. Scroll down for the full recipe.
Next week our Little Big Meal will feature your choice of Chicken or Salmon Grilling Meal.
Ingredients
Katsu Ingredients
- 1 c Castor River Rice
- ½ c vegetable oil*, for pan-frying
- 4 Lemon Butter Breaded Chicken or Pork Cutlets or Ebi Shrimp Katsu Patties
- Pero Family Farms Vegetable Slaw
- ½ c Bachan’s Japanese Barbecue Sauce, divided
- 2 tbsp rice vinegar* or apple cider vinegar*
- 1 tsp sugar* or honey*
- 1 tsp toasted sesame oil*
Schnitzel Ingredients
- Kosher salt,* to taste
- ½ pkg Bechtle Egg Noodles of choice
- 2-3 tbsp Butter Craft Butter of choice
- ¼ c vegetable oil*
- 4 Lemon Butter Breaded Chicken or Pork Cutlets
- Veggie Steamer Bag
- Lemon wedges* (optional)
- Fresh parsley,* chopped (optional)
Directions
Schnitzel With Egg Noodles
Prepare the egg noodles according to package directions. Once noodles are finished cooking, drain and toss with butter.
While the noodles are cooking, heat the oil over medium heat 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 veggie steamer bag 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, vegetables and cutlets onto 4 plates. Squeeze lemon wedges and top with chopped parsley if desired.
Chicken, Pork or Ebi Shrimp Katsu
Cook rice according to package directions.
For Chicken or Pork
STOVETOP: Heat oil in a cast-iron skillet or heavy-bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the chicken or pork cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side until cooked through.** Cook the cutlets in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.
AIR FRYER: Preheat to 400°F. Place chicken or pork cutlets in a single layer in the air fryer basket or rack and cook for 10-12 minutes, turning halfway through cooking, until cooked through.**
For Shrimp Katsu
AIR FRYER (preferred method): Preheat to 375°. Place shrimp katsu patties in a single layer in the air fryer basket or rack and cook for 7-10 minutes until cooked through.
OVEN: Preheat to 400°F. Place shrimp katsu patties on a sheet tray and bake for 10-15 minutes until cooked through.
For the Slaw
In a small bowl, whisk together ¼ c of the Bachan’s sauce, vinegar, sugar or honey and sesame oil until sugar is dissolved. Add the vegetable slaw to a medium bowl, drizzle with the slaw dressing and toss well to coat.
To Serve: Portion rice into 4 bowls. Add the protein on top and serve alongside vegetable slaw. Serve with remaining Bachan’s sauce on the side for dipping.
**Cook protein until cooked through or internal temperature reaches 145°F for pork or shrimp and 165° for chicken.
*Product not included with Little Big Meal