Nick’s Pick | Oktoberfest Pork Chop Schnitzel
with Potato Salad & Sautéed Vegetables
Cooking time
30 minutes
Servings
2/4
Calories
940 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Every evening is a good evening during Oktoberfest, the traditional German harvest party that carries through the end of September. And schnitzel is just the traditional preparation to match the mood in your improv Biergarten. Give boneless pork chops a go-over with panko and crisp them to golden perfection. Garlic-sautéed zucchini and string peas make sure your veggie bases are covered, while creamy potato salad gets a lift from lemon and pickles. Prost!
We will send you:
- 2 Pork chops
- 450g Potatoes
- 100g String peas (snow peas or sugar snap peas)
- 2 Garlic cloves
- 1 Lemon
- 1 Yellow zucchini
- 90ml Mayonnaise
- 60g Panko
- 16g Cornichons
- 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, Mustard, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
55 g
Saturated Fat
7 g
Sodium
540 mg
Total Carb
69 g
Sugars
9 g
Protein
45 g
Fibre
8 g
Preparation
Boil the potatoes
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. Toss with a drizzle of oil, ½ the spices and S&P.
Prepare the schnitzel
Meanwhile, pat the pork dry with paper towel; 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).
Cook the schnitzel
In a large, high-sided pan, heat a thin layer of oil on medium-high. Add the schnitzel* and cook, 3 to 4 min. per side, until golden brown and cooked through (add more oil as needed to keep a thin layer at the bottom). Transfer to a paper towel-lined plate; season with S&P. Wipe out and reserve the pan.
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. Finely chop the cornichons. Halve the lemon; juice ½ and quarter the remaining ½. Mince the garlic.
Sauté the vegetables
In the reserved 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 cornichons, remaining lemon juice and mayo, and a drizzle of oil; toss well. Divide the potato salad, 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.
