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Pork Schnitzel with Parsley Fingerling Potatoes, Broccoli & Lemon Cream Sauce

Crispy traditional pork schnitzels with parsley potatoes and broccoli and a tangy lemon sauce will remind you classic dinner at your grandma's house!
Difficulty: Medium
Time: 40-45 min

We all love schnitzel. It’s that comforting happy, crispy meal we could have all the time! We simplified our schnitzel to make grandma’s go-to easier to make for a weekly dinner, perfect during those nights when we want to feel a little closer to home! Enjoy this meal with a glass of red or white wine, loved ones and a celebratory mood!

Ingredients
Flour
Panko Breadcrumbs
Fingerling potatoes
Broccoli
Garlic
Lemon
Parsley
Pork chops
Half & Half
Egg

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Dredge Coating foods with dry ingredients to coat lightly before cooking.
Floret literally a small flower, but usually refers to the individual true flowers clustered within

What you need

Medium pot

Medium sauté pan

3 medium bowls

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Zest lemon; cut in half and then juice. Remove parsley leaves from stem and discard; then, rough chop leaves. Cut broccoli into small florets. Mince or grate garlic. Remove pork chops from package; rise and pat dry. Place 1 pork chop in large zip-top bag or between two sheets of plastic wrap. Use a meat mallet or heavy pan and pound pork into, 1⁄4” thick. Repeat with second pork chop.

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Step 2: COOK POTATOES

Place fingerling potatoes covered by 2" of water in medium pot over medium heat. Bring to a boil and cook simmering for 20-25 min until potatoes are tender. Drain and set aside. While potatoes are cooking begin breading the schnitzel (Step #3).

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Step 3: BREAD SCHNITZEL

Season pork chops with a pinch of salt and pepper. Remove 1 tsp flour from flour bag and set aside. Place remaining flour in a shallow bowl. Place egg in another shallow bowl and whisk well. Place panko in a third shallow bowl. Dredge pork chops in flour, then dip into egg, and dredge again in panko. Repeat with second pork chop.

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Step 4: FRY SCHNITZEL

Heat 1⁄4 cup oil in medium pan over medium heat, once very hot add schnitzels to hot pan. Cook until browned on both sides, about 3-4 min per side. Remove from pan and place over a paper towel or napkin to drain. Remove all except for 1 Tbsp. oil from pan and discard. Add garlic and flour to pan and cook 1-2 min until lightly cooked and browned. Add 2 Tbsp. lemon juice, 1 tsp lemon zest, half parsley, half & half and a pinch of salt and pepper. Combine using a whisk until smooth. If sauce is too thick add 1-2 tsp of water and whisk to incorporated.

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Step 5: FINISH POTATOES

Add 1 Tbsp. oil to same pot used to cook potatoes. Add potatoes, remaining parsley, remaining garlic, potatoes, broccoli and a pinch of salt and pepper. Cook 4-5 min until potatoes are golden brown and broccoli is cooked.

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Step 6: PLATE YOUR DISH

Divide broccoli and potatoes between two plates. Place one schnitzel on each plate and top with cream sauce. Enjoy!