Pork Schnitzel Patties
with Warm Brussels Salad
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.
Ingredients
250 g
Ground Pork
½ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
50 g
Shallot
1 tbsp
Montreal Spice Blend
1 unit
Lemon
227 g
Brussels Sprouts
56 g
Kale, chopped
340 g
Sweet Potato
7 g
Parsley
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in middle of oven, stirring halfway through, until tender, 20-22 min.
While sweet potatoes roast, thinly slice Brussels sprouts. Peel, then thinly slice shallot. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add mayo, lemon zest, half the parsley, 1/2 tbsp lemon juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Combine pork, Montreal Steak Spice and remaining parsley in a large bowl. Form mixture in 2 equal-sized patties (4 patties for 4 ppl). Flatten each patty to 1/2-inch thickness.
Add breadcrumbs to a shallow dish. Working with one 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 4 ppl) then patties. Cook, flipping once, until golden-brown and cooked through, 4-5 min per side.
While patties cook, heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl) then Brussels sprouts, kale and shallots. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 5-6 min. Remove pan from heat. Add remaining lemon juice. Stir to combine.
Divide Brussels sprouts mixture, sweet potatoes and pork schnitzel patties between plates. Serve lemon aioli alongside. Squeeze over a lemon wedge, if desired.
