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, Sulphites)
50 g
Shallot
1 tbsp
Pastrami Spice Blend
1 unit
Lemon
113 g
Brussels Sprouts, shredded
56 g
Kale, chopped
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
340 g
Butternut Squash, cubes
7 g
Parsley
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
4 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.**
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.
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.