Nick’s Pick | Crispy Pork Schnitzel
with Roasted Potatoes, Carrots & Spiced Lemon Mayo
Cooking time
25 minutes
Servings
4
Calories
720 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. We won’t schnitz on you if you come back for more. It’s impossible to resist sinking your teeth into the golden crust on these boneless pork chops, pan-fried with herb-flecked panko to the ultimate in crispy. Serve them with roasted Nantes carrots and baby potatoes, ideal for the kiddos. On the side, there’s zingy spiced mayo and wedges of fresh lemon to keep little fingers busy dunking and squeezing to their heart’s content.
We will send you:
- 4 Pork chops
- 900g Baby potatoes
- 600g Nantes carrots
- 1 Lemon
- 120ml Mayonnaise
- 60g Panko
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Eggs, Wheat
You will need:
Large high-sided pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
5 g
Sodium
300 mg
Total Carb
62 g
Sugars
10 g
Protein
41 g
Fibre
10 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 with paper towel; season with S&P. Working one at a time, coat the pork in the mayo (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 spiced 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 spiced 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.
