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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
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléEgg/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)

50 g

Shallot

1 unit

Lemon

227 g

Brussels Sprouts

340 g

Sweet Potato

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

56 g

Kale, chopped

1 tbsp

Garlic Puree

7 g

Parsley

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

0.38 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

¼ tsp

Sugar*

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

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.

2

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.

3

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.

4

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.**

5

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.

6

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.