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Little Big Meal Landing Page Hero

Little Big Meal Hero

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.

__For Chicken or Pork Cutlets:__
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 for chicken or pork, (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.

__For Shrimp Cutlets:__
__AIR FRYER (preferred method):__ Preheat to 375°. 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.

While proteins 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 or fillet onto 4 plates. Squeeze lemon wedges and top with chopped parsley if desired.



- Kosher salt,* to taste
- ½ pkg Mrs. Miller’s Egg Noodles of choice
- 2-3 tbsp Butter Craft Provisions butter of choice
- ¼ c vegetable oil*
- 4 Lemon Butter Breaded Chicken or Pork Cutlets or Breaded Shrimp Cutlets
- Veggie Steamer Bag
- Lemon wedges* (optional)
- Fresh parsley,* chopped

Schnitzel

Our favorite take on this classic recipes features lemon butter breaded chicken or pork cutlets or breaded shrimp cutlets with buttery noodles. Add freshly steamed veggies and for a sweet ending, serve with old-fashioned lemon 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) or Breaded Shrimp Cutlets (4 ct)

NOODLES: Mrs. Miller’s Egg Noodles (16 oz)

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

## Hibachi With Asian Stir-Fry Sauce

Cook the rice according to package instructions. Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season the chicken, shrimp or salmon with pepper and add to skillet. Cook, turning occasionally to brown evenly (4-5 minutes for chicken or salmon, 1 minute for shrimp). Remove protein to a plate and return skillet to heat. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside.

Add remaining tbsp of oil to the skillet, add the veggies and sauté for 4-5 minutes to lightly brown. Add 3 tbsp water, cover and cook until broccoli is fork-tender, 2-3 minutes. Add protein back to skillet along with stir-fry sauce and reduce heat to medium. Simmer until protein is cooked through, another 1-3 minutes.

__To Serve:__ Divide rice into bowls and spoon protein and vegetables on top. Serve with pot stickers or spring rolls on the side.

## Hibachi With Yum Yum Sauce

Cook the rice according to package instructions. Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season the chicken, shrimp or salmon with pepper and add to skillet. Cook, turning occasionally to brown evenly (4-5
minutes for chicken or salmon, 1 minute for shrimp). Remove protein to a plate and return skillet to heat. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside.

Add remaining tbsp of oil to the skillet, add the veggies and sauté for 4-5 minutes to lightly brown. Add 3 tbsp water, cover and cook until broccoli is fork-tender, 2-3 minutes. Add protein back to skillet along with stir-fry sauce and reduce heat to medium. Simmer until protein is cooked through, another 1-3 minutes.

__To Serve:__ Divide rice into bowls and spoon protein and vegetables on top. Serve with pot stickers or spring rolls and Yum Yum Sauce on the side. 


## Hibachi With Asian Stir-Fry Sauce

- 1 c Rice Select rice of choice 
- Pot sticker or spring roll of choice
- 2 tbsp vegetable oil,* divided
- Hibachi Veggie Kit
- 20 oz salmon fillet or 1 lb chicken breast strips or raw peeled & deveined shrimp
- Freshly ground black pepper*
- ½ bottle (about 6 oz) House of Tsang Asian Sauce of choice

## Hibachi With Yum Yum Sauce
- 1 c Rice Select rice of choice 
- Pot sticker or spring roll of choice
- 2 tbsp vegetable oil,* divided
- Hibachi Veggie Kit
- 20 oz salmon fillet or 1 lb chicken breast strips or raw peeled & deveined shrimp
- Freshly ground black pepper*
- ½ bottle (about 6 oz) stir-fry sauce* or make your own, see below**
- BIBIBOP Yum Yum Sauce for dipping
- **Stir-Fry Sauce: 1/4 c soy sauce*; 2 tbsp toasted sesame oil*; 2 tsp cornstarch*; 1 tbsp minced garlic* (optional); 1 tbsp minced ginger* (optional)

Hibachi

For a sizzling Hibachi experience at home, start with a base of fluffy rice, then layer on your choice of protein. Add a colorful hibachi veggie kit for that perfect stir-fry crunch, and finish with a drizzle of stir-fry sauce or creamy yum yum sauce. Round out your meal with crispy vegetable spring rolls or savory pot stickers. It’s a deliciously balanced blend of savory, fresh, and satisfying flavors—all ready in under 25 minutes!

Little Big Meal Hibachi

SIDE: Vegetable Spring Rolls, Chicken or Pork Pot Stickers (8-9 oz)

SAUCE: BIBIBOP Yum Yum Sauce (16 fl oz) or House of Tsang Stir-Fry Sauce (11.5 oz, choose from select varieties)

PROTEIN: Atlantic Salmon Fillet (20 oz), Chicken Breast Strips (1 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct)  

RICE: Rice Select White or Jasmine Rice (32 oz) 

This meal is available __November 5-11__. Click the button below to buy the current Little Big Meal for curbside pickup.

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