Crispy Pork Schnitzel & Arugula Salad with Roasted Potatoes, Snap Peas & Pancetta
Craft

Crispy Pork Schnitzel & Arugula Salad

with Roasted Potatoes, Snap Peas & Pancetta

45 MIN
+$6.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 duo—tossed with rich bites of crispy pancetta for pleasant saltiness.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    1000 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Pork Schnitzel & Arugula Salad with Roasted Potatoes, Snap Peas & Pancetta
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 Pasture-Raised Egg
  • 3 oz Diced Pancetta
  • ¾ lb Potatoes
  • 2 oz Arugula
  • 4 oz Sugar Snap Peas
  • 2 Scallions
  • 3 Tbsps Ranch Dressing
  • 1 oz Sliced Roasted Red Peppers
  • 1¼ cups Panko Breadcrumbs
  • 2 Tbsps All-Purpose Flour
  • ¼ cup Sour Cream
  • ¼ cup Buttermilk
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients
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. Pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Drizzle with olive oil and season with salt and pepper. 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.

Roast the potatoes & peas
2 Roast the potatoes & peas

Line a sheet pan with foil. Transfer the diced potatoes to 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 18 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned peas in an even layer. Return to the oven and roast 3 to 4 minutes, or until the peas arebright green and the vegetables are tender when pierced with a fork. Transfer to a large bowl.

Cook the pancetta
3 Cook the pancetta

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Bread the pork
4 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 and 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 egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Cook the pork
5 Cook the pork

In the pan of reserved fond, 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.

Finish & serve your dish
6 Finish & serve your dish

To the bowl of roasted potatoes and peas, add the cooked pancetta and toss to combine. Taste, then season with salt and pepper if desired. To the bowl of buttermilk ranch dressing, add the arugula and chopped peppers. Season with salt; pepper and toss to combine. Serve the cooked pork with the arugula salad and finished potatoes and peas. Top the crispy pork with the scallion sour cream. Enjoy!

Tips from Home Chefs

Prepare the ingredients
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. Pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Drizzle with olive oil and season with salt and pepper. 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.

2 Roast the potatoes & peas

Line a sheet pan with foil. Transfer the diced potatoes to 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 18 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned peas in an even layer. Return to the oven and roast 3 to 4 minutes, or until the peas arebright green and the vegetables are tender when pierced with a fork. Transfer to a large bowl.

Roast the potatoes & peas
Cook the pancetta
3 Cook the pancetta

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

4 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 and 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 egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Bread the pork
Cook the pork
5 Cook the pork

In the pan of reserved fond, 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.

6 Finish & serve your dish

To the bowl of roasted potatoes and peas, add the cooked pancetta and toss to combine. Taste, then season with salt and pepper if desired. To the bowl of buttermilk ranch dressing, add the arugula and chopped peppers. Season with salt; pepper and toss to combine. Serve the cooked pork with the arugula salad and finished potatoes and peas. Top the crispy pork with the scallion sour cream. Enjoy!

Finish & serve your dish
Browse Steps
1 of 6