Pork Schnitzel *CONTAINS COCONUT
Bring on Oktoberfest with lemony-fried German pork schnitzel, roasted Brussel sprouts, and fingerling potatoes. It's an easy recipe (plus schnitzel is fun to say.) Yay.
Equipment
- Cutting Board
- Knife
- Zester
- Small Bowl
- 1-2 Baking sheets
- Plastic Wrap
- Meat Tenderizer
- 1G Sealable bag
- Shallow Dish
- Liquid measuring cup
- 2 Plates
- Large Saute Pan
- Paper Towels
- Vegetable Oil
- Salt & pepper
Ingredients (2 Servings)
- 12 oz boneless pork chops
- 8 oz Brussel sprouts
- 12 oz fingerling potatoes
- 1 each lemon
- 2 Tbsp dairy-free mayonnaise
- 2 pkt honey
- 1 pkt Dijon mustard
- 1 tbsp 5 Flav spice
- 1/2 cup Safer Plate Crunch
- 2 tbsp dairy-free sour cream
Instructions
- *CONTAINS COCONUT
- Adjust oven racks to top and middle positions then preheat oven to 425°F. Wash and dry all produce. Trim and core ends of Brussel sprouts and cut in half lengthwise. Cut fingerling potatoes in 1½ inch pieces. Zest and quarter lemon(s). In a small bowl, combine dairy-free mayonnaise, honey, and (1/2t) 1t of Dijon mustard. Taste and add more mustard if you prefer extra zing. Set aside for later.
- Toss the Brussel sprouts on one side of a baking sheet with a drizzle of oil, half of the 5 Flav spice, salt & pepper. On the empty side of the baking sheet, toss the fingerling potatoes with a drizzle of oil and the remaining 5 Flav spice. Roast on top rack for 20-25 minutes until the veggies are browned and tender. (If all veggies do not fit on one baking sheet you can use another sheet and roast potatoes on top rack with the Brussel sprouts on the middle rack).
- +Place the pork chops on a cutting board and cover with plastic wrap. Using a meat tenderizer, pound the pork chops until they are ¼ inch thick. Remove plastic wrap and place pork chops in a 1G sealable bag with the dairy-free sour cream. Seal the bag and use your hands to move the pork chops around until they are coated with the dairy-free sour cream.
- Combine Safer Plate Crunch and lemon zest in a shallow dish. Remove the pork cutlets one by one from the bag and press each side into the breading mixture and set on a plate. Heat ¼C (½C) oil in a large sauté pan on medium high heat until the oil simmers. Carefully fry the pork until brown, about 2-3 minutes on each side. Transfer pork to a paper towel-lined plate.
- Divide pork schnitzel, fingerling potatoes and Brussel sprouts between plates. Serve with creamy mustard sauce and lemon wedges on the side.Serve & enjoy!
Recipe Notes:
Tips & Tricks:
When using a meat tenderizer, cover your protein with plastic wrap to minimize the mess. If you don't own a meat tenderizer, tap each cut with a rolling pin or heavy skillet...but go easy, tiger.
ADDITIONAL SUPPLIES NEEDED:
- Paper towels
- Vegetable oil
- Salt & pepper
Nutrition
Serving: 1.2lbsCalories: 700kcalCarbohydrates: 65gProtein: 46gFat: 31gSaturated Fat: 8gCholesterol: 100mgSodium: 550mgPotassium: 1530mgFiber: 9gSugar: 12gCalcium: 120mgIron: 6.7mg
Tried this recipe?Let us know how it was!
