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Pork Schnitzel Patties

Pork Schnitzel Patties

with Warm Brussels Salad

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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!

Tags:Quick Prep

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)

50 g


1 unit


227 g

Brussels Sprouts

340 g

Sweet Potato

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

56 g

Kale, chopped

1 tbsp

Garlic Puree

7 g


1 tbsp

Dijon Mustard


Not included in your delivery

2 tbsp



0.38 tsp


0.13 tsp


2 tbsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1060 kcal
Fat70 g
Saturated Fat21 g
Carbohydrate78 g
Sugar15 g
Dietary Fiber16 g
Protein38 g
Cholesterol135 mg
Sodium1540 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan
Shallow Dish
Large Pot
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes 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. Roughly chop parsley. Peel, then thinly slice shallot. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add mayo, half the parsley, lemon zest, 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, Dijon, garlic puree, dijon, remaining parsley and 1/4 tsp salt (dbl for 4 ppl) 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 patty 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 the pan from heat. Add remaining lemon juice, then stir to combine.


Divide Brussels sprouts mixture, sweet potatoes and pork schnitzel patties between plates. Serve lemon aioli alongside for dipping. Squeeze over a lemon wedge, if desired.