Pork Chop Schnitzel
with Potato Salad & Lemony Veggies
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
Schnitzel is the perfect traditional preparation for your indoor Biergarten. Give the chops a go-over with panko and air-crisp them to golden. Garlicky sautéed zucchini and string peas cover your veggie bases, while creamy potato salad gets a lift from lemon. Happy Oktoberfest!
We will send you:
- 2 Pork chops
- 450g Baby potatoes
- 2 Garlic cloves
- 1 Yellow zucchini
- 1 Lemon
- 100g String peas (sugar snap peas or snow peas)
- 60ml Mayonnaise
- 60g Panko
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Eggs • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Air fryer
Total Fat
42 g
Saturated Fat
6 g
Sodium
460 mg
Total Carb
76 g
Sugars
10 g
Protein
46 g
Fibre
10 g
Preparation
Boil the potatoes
- Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 11 to 13 min., until tender.
- Drain and transfer to a bowl.
- Add a drizzle of oil, ½ the spices and S&P; toss well.
Prepare the pork schnitzel
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a shallow bowl, combine ½ the mayo and 1 tbsp water (double for 4 portions).
- Place the panko in a second shallow bowl.
- Working one at a time, coat the pork in the mayo mixture (shaking off any excess), then in the panko (pressing to adhere). Drizzle with oil.
Fry the pork schnitzel
- Place the pork schnitzel* in the air fryer basket and fry, flipping halfway, 5 to 7 min., until browned and cooked through.
- Transfer to a paper towel-lined plate; season with S&P.
Mise en place
- Meanwhile, quarter the zucchini lengthwise; thinly slice crosswise.
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Mince the garlic.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the zucchini and string peas. Sauté, 3 to 4 min., until crisp-tender.
- Add ½ the lemon juice and S&P; stir well.
Make the potato salad & serve
- To the bowl of potatoes, add the remaining lemon juice and mayo, and a drizzle of oil; toss well.
- Divide the potato salad, pork schnitzel and vegetables between your plates.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
