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WHY WE LOVE THIS DISH
Schnitzel is a traditional German dish where meat is pounded thin, breaded, and fried to crispy perfection. Here, we're using tender pork chops, and serving them alongside a hearty roasted vegetable duo—tossed with rich bites of crispy pancetta for pleasant saltiness.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Place in a bowl; drizzle with olive oil. Season with salt and pepper; toss to coat. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. In a bowl, combine the sliced green tops of the scallions and sour cream; season with salt and pepper. In a separate, large bowl, combine the ranch dressing, sliced white bottoms of the scallions, and buttermilk; season with salt and pepper.
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 10 minutes. Leaving the oven on, remove from the oven.
Carefully add the pancetta and asparagus pieces in an even layer to the sheet pan of partially cooked potatoes. Return to the oven and roast 10 to 12 minutes, or until the pancetta is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven.
Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the eggs into a large bowl and season with salt and pepper; beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap. With 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 eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.
In a large 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 breadcrumbs sizzles immediately when added, working in batches if necessary, 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.
To the bowl of buttermilk ranch dressing, add the arugula and chopped peppers. Season with salt and pepper; toss to combine. Serve the cooked pork with the salad and roasted vegetables and pancetta. Top the pork with the scallion sour cream. Enjoy!
Tips from Home Chefs