HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Schnitzel Patties
Pork Schnitzel Patties

Pork Schnitzel Patties

with Warm Brussels Salad

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Coat pork in breadcrumbs and immediately become a mealtime MVP. Crispy pork is pretty much perfect in any form, but this isn’t your run-of-the-mill schnitzel. We're using ground pork to get this German classic on the table as fast as possible!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

½ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

50 g


1 tbsp

Pastrami Spice Blend

1 unit


113 g

Brussels Sprouts, shredded

56 g

Kale, chopped

4 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

340 g

Butternut Squash, cubes

7 g


Not included in your delivery

2 tbsp



¼ tsp


¼ tsp


4 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat82 g
Saturated Fat22 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber9 g
Protein34 g
Cholesterol135 mg
Sodium2230 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan
Medium Bowl
Large Pot
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Toss butternut squash with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through, until tender, 20-22 min.


Peel, then thinly slice shallot. Roughly chop the parsley. Zest, then juice half the lemon. Cut the remaining lemon into wedges. Add the mayo, lemon zest, half the parsley, 1/2 tbsp lemon juice and 1/4 tsp sugar (dbl both for 4ppl) to a small bowl. Stir to combine.


Add pork, spice blend and remaining parsley to a large bowl. Season with salt and pepper. Stir to combine. Divide mixture into 2 equal portions (dbl for 4ppl). Roll them into balls, then flatten into 1/2-inch thick patties.


In a shallow bowl add breadcrumbs. Working with 1 patty at a time, press into breadcrumbs to coat completely.Heat a large non stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl) then the patties. Cook, flipping once, until golden brown and crisp 3-4 min per side.**


While the patties cook, heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4ppl) then Brussels, kale and shallot. Season with salt and pepper. Cook, stirring often, until veggies are tender crisp, 5-6 min. Add the remaining lemon juice. Stir to combine.


Divide the Brussels mixture, squash and pork schnitzel patties between plates. Dollop the lemon aioli over the patties. Squeeze over a lemon wedge if desired.