Craft

Crispy Pork Schnitzel & Arugula Salad

with Pancetta, Corn & Potatoes

40 MIN

+$4.99/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
Schnitzel is a traditional German dish where meat is pounded thin, breaded, and fried. Here, we're showcasing the classic dish of crispy pork schnitzel served alongside a hearty roasted vegetable trio—tossed with rich bites of crispy pancetta for pleasant saltiness.
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Nutrition

PER SERVING
Calories

1120 Cals (est.)

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fresh

ingredients

2 Boneless, Center-Cut Pork Chops
3 oz Diced Pancetta
1 Pasture-Raised Egg
¾ lb Potatoes
2 ears Corn
2 oz Arugula
⅔ cup All-Purpose Flour
1¼ cups Panko Breadcrumbs
1½ tsps New England-Style Seasoning (Black Pepper, Paprika & Spices)
1 Red Onion
1 oz Sliced Pickled Jalapeño Peppers
3 Tbsps Ranch Dressing
2 Scallions
¼ cup Sour Cream
½ oz Sweety Drop Peppers

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and large dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the jalapeño peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced green tops of the scallions and sour cream; season with salt and pepper. In a separate bowl, combine the ranch dressing and sliced white bottoms of the scallions; season with salt and pepper.

2 Roast the pancetta & vegetables

Line a sheet pan with foil. Place the diced potatoes, corn kernels, and diced onion on the foil. Drizzle with olive oil and season with salt, pepper, and the seasoning. Toss to coat; arrange in an even layer. Add the pancetta in an even layer. Roast 20 to 22 minutes, or until the potatoes are tender when pierced with a fork and the pancetta is cooked through. Transfer to a large bowl. Add as much of the chopped jalapeño peppers as you'd like, depending on how spicy you'd like the dish to be; stir to combine.

3 Pound & bread the pork

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

4 Cook the pork

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the breaded pork (tapping off any excess coating before adding). Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through.* Transfer to a paper towel-lined plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

5 Make the salad & serve your dish

In a large bowl, combine the arugula, scallion-ranch dressing, and sweety drop peppers. Season with salt and pepper; toss to combine. Serve the cooked pork with the salad and finished pancetta and vegetables. Top the pork with the scallion sour cream. Enjoy!