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Festive feasting is easy with our 8 perfectly prepped meals plus showstopping entrées, decadent desserts and more a la carte favorites.

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Easy to prepare, our dinner deal can feed a family of four without eating your budget. Pick one up today!

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

While the noodles are cooking, 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 (until the internal temperature is 145°F for pork and 165°F for chicken). 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.

While meat is 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.

- 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)

Schnitzel

Our favorite take on this classic recipes features lemon butter breaded chicken or pork cutlet with buttery noodles. Add freshly steamed veggies and for a sweet ending, serve with pound cake. Scroll down for the full recipe.

Schnitzel Little Big Meal

BUTTER: Butter Craft Provisions Flavored Butter Tub (3 oz)

VEGGIE KIT: Green Beans With Sea Salt & Pepper Butter Steamer Bag (16 oz)

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

DESSERT: The Fresh Market Blueberry Pound Cake (16 oz)

# For Chicken
__STOVETOP (preferred method):__ Heat oil in a large nonstick skillet over medium-high heat. Add chicken cutlets and lower heat to medium, cooking 5-6 minutes per side, or until internal temperature is 165°F. Transfer cooked cutlets to a paper towel-lined plate.

__AIR FRYER (preferred method):__ Preheat air fryer to 400°F. Cook chicken cutlets 10-12 minutes until cooked through, or until internal temperature is 165°F, turning once during cooking.

__OVEN:__ Preheat oven to 375°F. Place chicken cutlets on a foil or parchment-lined sheet pan in a single layer. Bake chicken for 15-20 minutes or internal temperature reaches 165°F.

# For Crab Cakes:
__OVEN:__ Preheat oven to 375°F. Place crab cakes on a foil or parchment-lined sheet pan in a single layer. Bake for 12-14 minutes (or internal temperature reaches 160°F).

__AIR FRYER:__ Preheat air fryer to 400°F. Cook crab cakes for 8-10 minutes until cooked through.

# For Shrimp Cutlets
__AIR FRYER (preferred method):__ Preheat to 375°F. Place shrimp cutlets in a single layer in the air fryer basket or rack and cook for 7-10 minutes until cooked through or internal temperature reaches 145°F.

__OVEN:__ Preheat to 400°F. Place shrimp cutlets on a sheet tray and bake for 10-15 minutes until or internal temperature reaches 145°F.

*Stovetop heating not recommended for shrimp cutlets*

__To assemble the sandwiches:__ Preheat oven to broil. Spread the salted butter evenly on the cut side of buns and place under broiler about 2-3 minutes or until golden brown.

__To Serve:__ Place chicken, crab cakes or shrimp cutlets on bottom buns. Top with sauce and top bun and serve immediately with coleslaw or baked potato salad on the side.

- 1-2 tbsp vegetable oil*
- 4 Chicken or Breaded Shrimp Cutlets or Maryland Crab Cakes 
- ¼ c salted butter*, softened
- 4 soft golden hamburger buns
- Stonewall Kitchen Aioli
- Tropical Fruit
- Loaded Baked Potato Salad or Creamy Coleslaw


Crispy Chicken or Seafood Sandwiches Meal

In this week's Little Big Meal, try our Seafood Cake or Crispy Chicken sandwiches with fresh fruit and your choice of a deli side, ready to eat in less than 20 minutes. Scroll down for cooking instructions. 

Crab Cake Sandwiches

SAUCE: Stonewall Kitchen Aioli (10.25-14 oz, choose from select varieties)

SIDE: Loaded Baked Potato Salad or Creamy Coleslaw (1 lb)

PROTEIN: Parmesan-Crusted Chicken, Breaded Shrimp Cutlets or Maryland Crab Cakes (4 ct) 

BREAD: The Fresh Market Soft Golden Hamburger Buns (4 ct)

This meal is available __December 10-16__. Click the button below to buy the current Little Big Meal for curbside pickup.

Enjoy last week’s featured recipes and more Little Big Meal favorites!

Schnitzel LBM

Alfredo

Chicken Parmesan

Delicious Easy Meals | Seasonal Ingredients

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Merry & Delicious

Festive Favorites

Mingle, Feast, and Make Merry

Holiday Baking, Simplified

Fresh Ideas

Your Weekly Features

Premium Choice Whole New York Strip

Boneless, Skinless Chicken Breasts

Wild Sashimi Tuna Steaks

Ultimate Chilean Sea Bass Cakes

Blackberries, Raspberries or Blueberries

Organic organicgirl Salad Greens

Large Hass Avocadoes

Honeycrisp Apples

Schnitzel

Chicken or Seafood Sandwiches

Think Deliciously

Calabrian Shrimp and Scallop Scampi

Za'atar Encrusted Rack of Lamb

Sumo Citrus Tart

Merry & Delicious

Festive Favorites

Mingle, Feast, and Make Merry

Holiday Baking, Simplified

Fresh Ideas

Your Weekly Features

Premium Choice Whole New York Strip

Boneless, Skinless Chicken Breasts

Wild Sashimi Tuna Steaks

Ultimate Chilean Sea Bass Cakes

Blackberries, Raspberries or Blueberries

Organic organicgirl Salad Greens

Large Hass Avocadoes

Honeycrisp Apples

Little Big Meals

Schnitzel

Chicken or Seafood Sandwiches

Think Deliciously

Calabrian Shrimp and Scallop Scampi

Za'atar Encrusted Rack of Lamb

Sumo Citrus Tart