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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!

Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/SulfiteEgg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

½ cup

Italian Breadcrumbs

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

50 g

Shallot

1 tbsp

Pastrami Spice Blend

1 unit

Lemon

113 g

Brussels Sprouts, shredded

56 g

Kale, chopped

4 tbsp

Mayonnaise

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

340 g

Butternut Squash, cubes

7 g

Parsley

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

¼ tsp

Pepper*

4 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Zester
Large Bowl
Large Non-Stick Pan
Medium Bowl
Large Pot
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**

5

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.

6

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.