Pork Schnitzel Patties
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Pork Schnitzel Patties

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!

Allergens:
Barley
Milk
Oats
Rye
Sesame
Soy
Wheat
Mustard
Egg

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

8 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

1 unit(s)

Shallot

1 tbsp

Montreal Spice Blend

(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Lemon

227 g

Brussels Sprouts

56 g

Kale, chopped

2 unit(s)

Sweet Potato

7 g

Parsley

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

¼ tsp

Salt*

4 tbsp

Oil*

¼ tsp

Pepper*

2 tbsp

Butter*

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Nutrition Values

Calories1150 kcal
Fat82 g
Saturated Fat22 g
Carbohydrate73 g
Sugar15 g
Dietary Fiber14 g
Protein37 g
Cholesterol135 mg
Sodium2090 mg
Trans Fat1 g
Potassium1700 mg
Calcium250 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan
Medium Bowl
Large Pot

Instructions

ROAST SQUASH
1

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.

PREP & MAKE AIOLI
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.

MAKE PATTIES
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.

COOK 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.**

COOK BRUSSELS
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.

FINISH AND SERVE
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.