Chicken schnitzel with parsnips and mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken schnitzel with parsnips and mushrooms

Chicken schnitzel with parsnips and mushrooms

Gluten-Free Friendly, Soy-Free, Paleo

2 Servings, 760 Calories/Serving

25–35 Minutes

In Sunbasket’s spin on the German classic, instead of breading and deep-frying the meat, we give it a light dusting of almond meal, then serve it with a velvety mushroom pan sauce and roasted parsnips sweetened with a touch of maple syrup.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 or 3 parsnips
  • 1 tablespoon pure maple syrup
  • 3 ounces cremini mushrooms
  • Peeled fresh garlic
  • 1 lemon
  • 1 cup vegetable broth
  • Two 6-ounce boneless skinless chicken breasts
  • 1 pasture-raised organic egg
  • ¾ cup almond meal
  • Fresh flat-leaf parsley
  • 1 tablespoon unsalted butter (optional)

Nutrition per serving

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the parsnips

Heat the oven to 450ºF.
  • Scrub or peel the parsnips and trim off the ends; cut the parsnips lengthwise into quarters, then crosswise into 2-inch lengths.
On a sheet pan, toss the parsnips with the maple syrup; season with salt and pepper. Spread in an even layer; roast, stirring halfway through, until lightly browned and tender, 18 to 20 minutes.
While the parsnips roast, prepare the sauce.


Start the mushroom sauce

  • Cut the mushrooms into ¼-inch slices.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Zest the lemon; cut the lemon into wedges for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Stir in the garlic and lemon zest; cook until fragrant, about 1 minute. Add the vegetable broth, bring to a vigorous simmer, and cook, stirring occasionally, until thickened, 4 to 6 minutes.
While the sauce simmers, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel. Cut in half lengthwise to create 4 thin cutlets; season generously with salt and pepper.
  • Crack the egg into a shallow bowl and season with salt and pepper. With a whisk or fork, lightly beat until just blended.
  • In another shallow bowl, spread the almond meal.
Dip the chicken into the egg; let the excess drip off. Lightly press the chicken into the almond meal, coating all sides.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken; cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer to a plate. While chicken cooks, prepare the parsley.


Chop the parsley; finish the sauce

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the mushroom sauce from the heat. Stir in the parsley and butter, if using. Season to taste with salt and pepper.


Transfer the chicken to individual plates; top with the mushroom sauce. Serve with the parsnips and lemon wedges.