Meal Kit
Pork Schnitzel and Chive Crema
with pierogi-style mashed potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
Every culture on this rotating rock has their version of meat pounding, meat breaded, and meat fried; the Germans, however, have the best word for theirs. Surely you will shine to this schnitzel, with pork flattened, breaded, and fried, classic and true. But hold on… our trip to Eastern Europe isn't over yet. The mashed potatoes contain the flavors of pierogi, that dumpling of Polish nationality. Dumplings… also a food every country has its own spin on. Food is both universal and unique.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Yukon Potatoes
- 1 Lemon
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2 oz. Sour Cream
- 2 oz. Caramelized Onions
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⅓ cup Tempura Mix
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½ cup Panko Breadcrumbs
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⅗ oz. Butter
- 6 Chive Sprigs
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 732YVwOJ
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Calories940
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Carbohydrates72g
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Net Carbs68g
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Fat52g
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Protein45g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, follow same instructions as pork chops in Steps 2, 3, and 4, cooking until chicken reaches minimum internal temperature, 2-3 minutes per side.
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1 Start Potatoes and Make Chive Crema
Quarter potatoes.
Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 14-18 minutes.Drain potatoes in a colander and return to pot. Cover and set aside.While potatoes boil, quarter lemon lengthwise.Mince chives.Combine sour cream, 2 tsp. water, chives, and a pinch of salt in a mixing bowl. Set aside. -
2 Prepare the Pork
Pat pork chops dry.
On a separate cutting board, cover pork chops with plastic wrap. You may also use a gallon bag for easier clean up. Using a heavy object, gently pound to an even thickness of 1/2". Remove plastic wrap. -
3 Bread the Pork
In another mixing bowl, combine tempura, 2 Tbsp. water, and a pinch of salt and pepper until a thin batter forms, like a pancake batter. If too thick, add cold water, 1 Tbsp. at a time, until the consistency is reached.
Place panko on a plate.Add pork to tempura batter, coating completely. Transfer to plate with panko and flip and dredge until coated, pressing gently to adhere. Repeat with remaining pork. -
4 Fry the Pork
Line a plate with a paper towel. Place a medium non-stick pan over medium-high heat and add 1/4 cup olive oil. Let oil heat, 5 minutes.
After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches if needed, add pork chops to hot oil and cook until golden brown and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer pork to towel-lined plate. -
5 Finish Potatoes and Finish Dish
Add garlic salt, caramelized onion, and butter to pot with potatoes and mash until smooth and combined.
Plate dish as pictured on front of card, topping pork chops with chive crema and squeezing lemon quarters over pork to taste. Bon appétit!
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