Crispy Pork Schnitzel
with Roasted Veggies & Lemon Mayo Dip
Cooking time
25 minutes
Servings
4
Calories
740 /serving
We won’t schnitz if you come back for more. No one can resist sinking their teeth into this golden crust. A side of roasted Nantes carrots and baby potatoes is ideal for the kiddos. Bonus: zingy mayo and lemon wedges keep little fingers busy dunking and squeezing.
We will send you:
- 4 Pork chops
- 600g Nantes carrots
- 900g Baby potatoes
- 1 Lemon
- 120ml Mayonnaise
- 60g Panko
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
Contains: Eggs • Wheat
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
35 g
Saturated Fat
5 g
Sodium
290 mg
Total Carb
65 g
Sugars
11 g
Protein
41 g
Fibre
11 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Roast the carrots
- Meanwhile, halve the carrots lengthwise (quarter if large).
- On a second lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Prepare the pork schnitzel
- Meanwhile, in a medium bowl, combine the panko, all but a pinch of the remaining spices and a big pinch of S&P.
- In a second medium bowl, combine ⅓ of the mayo, 2 tbsp water and a big pinch of S&P.
- Pat the pork dry; season with S&P.
- Working one at a time, coat the pork in the mayo mixture (shaking off any excess), then in the panko (pressing to adhere).
Cook the pork schnitzel
- In a large, high-sided pan, heat a thin layer of oil on medium-high.
- Add the pork schnitzel* and cook, 3 to 5 min. per side, until golden brown and cooked through (add more oil if necessary to keep a thin layer at the bottom).
- Transfer to a paper towel-lined plate; season with S&P.
Make the lemon mayo
- Halve the lemon; juice ½ and quarter the remaining ½.
- In a small bowl, combine the lemon juice, remaining mayo and spices, and S&P.
Plate your dish
- Divide the pork schnitzel, potatoes and carrots between your plates.
- Serve the lemon mayo on the side.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
