HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Schnitzel And Aioli
Pork Schnitzel and Aioli

Pork Schnitzel and Aioli

with Roasted Brussels Sprouts and Mashed Potatoes

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Schnitzel is a German staple of thinly sliced meat that is breaded and then pan-fried for a quick, delicious weeknight dinner the whole family will love! A dollop of aioli is the perfect schnitzel topper.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

½ cup

Panko Breadcrumbs


460 g

Russet Potato

3 unit

Garlic, cloves

227 g

Brussels Sprouts

7 g


3 tbsp

Sour Cream


Not included in your delivery

2 tbsp

Unsalted Butter*


3 tbsp


1.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat60 g
Saturated Fat16 g
Carbohydrate68 g
Sugar6 g
Dietary Fiber9 g
Protein52 g
Cholesterol160 mg
Sodium1780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Large Pot
Baking Sheet
Shallow Dish
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve Brussels sprouts (if larger, quarter them). Peel, then mince or grate garlic. Thinly slice chives. Peel, then cut potatoes into 1-inch pieces. Add 3 tbsp mayo, 1/8 tsp garlic (dbl both for 4 ppl) and half the chives to a small bowl. Season with salt and pepper, then stir to combine. Set aside.


Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.


Meanwhile, add Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until almost tender, 10 min. At the 10 min mark, add remaining garlic to Brussels sprouts, then toss to coat. Continue to roast in the middle of the oven until tender, 4-5 min.


Meanwhile, combine panko and 1 tsp salt (dbl for 4 ppl) in a shallow dish. Carefully slice into the centre of each pork chop, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up pork like a book. Season all over with salt and pepper. Coat each pork chop all over with remaining mayo. Working with one pork chop at a time, press both sides into panko to coat completely.


Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then pork. (NOTE: For 4 ppl, pan-fry pork in batches, using 2 tbsp oil per batch.) Pan-fry until golden brown, 3-4 min per side. Transfer pork to a foil-lined baking sheet. Bake in the top of the oven until cooked through, 4-6 min.**


Drain and return potatoes to the same pot, off heat. Mash sour cream, remaining chives and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste. Divide pork, mashed potatoes and Brussels sprouts between plates. Spoon aioli over pork.