Pork Schnitzel & Pancetta-Potato Salad with Baked Squash & Apple
Craft

Pork Schnitzel & Pancetta-Potato Salad

with Baked Squash & Apple

55 MIN
$14.99/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 pairing of crispy pork schnitzel and creamy potato salad—a beloved side in German cuisine. We're topping ours with rich bites of crispy pancetta for pleasant saltiness.
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  • Nutrition
    PER SERVING
  • Calories
    1160 Cals (est.)
fresh
ingredients
Pork Schnitzel & Pancetta-Potato Salad with Baked Squash & Apple
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 Pasture-Raised Egg
  • 3 oz Diced Pancetta
  • ¾ lb Potatoes
  • 1 Shallot
  • 1 Tbsp Apple Cider Vinegar
  • 1 bunch Chives
  • 1 Apple
  • 1¼ cups Panko Breadcrumbs
  • 1 bunch Parsley
  • 2 Tbsps All-Purpose Flour
  • 1 Tbsp Sugar
  • 1 Delicata Squash
  • 1 Tbsp Dijonnaise
  • ¼ cup Sour Cream
  • 2 Tbsps Dried Currants
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. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter and core the apple; cut into 1/2-inch-wide wedges. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Medium dice the potatoes. Peel and thinly slice the shallot. Place in a large bowl. Add the sugar, dijonnaise, half the vinegar, and 2 teaspoons of olive oil; season with salt and pepper. Finely chop the parsley leaves and stems. Thinly slice the chives; place in a bowl with the sour cream. Season with salt and pepper; stir to combine.

Bake the apple & squash
2 Bake the apple & squash

Line a sheet pan with foil. Place the apple wedges and squash pieces on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Bake 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the currants and remaining vinegar; carefully toss to coat. Taste, then season with salt and pepper if desired.

Make the potato salad
3 Make the potato salad

Meanwhile, add the diced potatoes to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer to the bowl of dressed shallot. Season with salt and pepper; stir to coat. Taste, then season with salt and pepper if desired.

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 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 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 plate. Wipe out the pan.

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

Crisp the pancetta & serve your dish
6 Crisp the pancetta & serve your dish

In the same pan, 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. Transfer to a paper towel-lined plate. Serve the cooked pork with the potato salad and baked apple and squash on the side. Top the pork with the chive sour cream. Top the potato salad with the crisped pancetta. Garnish with the chopped parsley. 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. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter and core the apple; cut into 1/2-inch-wide wedges. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Medium dice the potatoes. Peel and thinly slice the shallot. Place in a large bowl. Add the sugar, dijonnaise, half the vinegar, and 2 teaspoons of olive oil; season with salt and pepper. Finely chop the parsley leaves and stems. Thinly slice the chives; place in a bowl with the sour cream. Season with salt and pepper; stir to combine.

2 Bake the apple & squash

Line a sheet pan with foil. Place the apple wedges and squash pieces on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Bake 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the currants and remaining vinegar; carefully toss to coat. Taste, then season with salt and pepper if desired.

Bake the apple & squash
Make the potato salad
3 Make the potato salad

Meanwhile, add the diced potatoes to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer to the bowl of dressed shallot. Season with salt and pepper; stir to coat. Taste, then season with salt and pepper if desired.

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 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 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 plate. Wipe out the pan.

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

6 Crisp the pancetta & serve your dish

In the same pan, 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. Transfer to a paper towel-lined plate. Serve the cooked pork with the potato salad and baked apple and squash on the side. Top the pork with the chive sour cream. Top the potato salad with the crisped pancetta. Garnish with the chopped parsley. Enjoy!

Crisp the pancetta & serve your dish
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