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Summertime Pork Schnitzel
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Summertime Pork Schnitzel

Summertime Pork Schnitzel

with Yellow Squash, Tomatoes, and Yukon Golds

Comfort food without the guilt? Yes, please. We’ve given this Austrian classic a healthy makeover by ditching the heavy mashed potatoes in favor of a lighter potato and veggie hash. Plus, rather than frying, we bake these pork chops to perfection with an irresistible herbed crust.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 jar

Dijon Mustard

2 tablespoon

Balsamic Vinegar

12 ounce

Boneless Pork Chops

1 unit


¼ ounce


1 unit

Yellow Squash

4 ounce

Grape Tomatoes

½ cup

Panko Breadcrumbs

(Contains Wheat)

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery



5 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories580 kcal
Energy (kJ)2427 kJ
Fat21 g
Saturated Fat5 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber9 g
Protein47 g
Cholesterol104 mg
Sodium247 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Small Bowl
Large Pan
Plastic Wrap
Baking Sheet


Cook the potatoes

Wash and dry all produce. Preheat the oven to 400 degrees. Cut the potatoes into bite-sized pieces. Place the potatoes in a large pot with a pinch of salt and enough water so they’re covered by 2 inches. Bring to a boil and cook 10-15 minutes, until fork-tender. Drain.


Make the dressing: In a small bowl, whisk together 2 teaspoons Dijon mustard, 1 Tablespoon balsamic vinegar, and a large drizzle of oil (to taste). Season with salt and pepper.

Prep the remaining ingredients

Zest and halve the lemon. Cut one half into wedges. Halve the tomatoes. Finely chop the parsley. Halve the squash lengthwise, then slice into half moons. Place the pork chops under a layer of plastic wrap and pound with a mallet or heavy- bottomed pan until about ½-inch thick.

Bread the pork

Place the pork chops on a lightly oiled baking sheet. In a small bowl, combine the panko, parsley, a drizzle of oil, and a pinch of salt and pepper. Spread the sour cream evenly over each pork chop. Spread the pork chops with the breadcrumb mixture and press to adhere. Place in the oven for 8 minutes. Then heat broiler to high (or oven to 500 degrees) and broil 2 minutes, until golden brown.

Cook the veggies

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the squash and cook, tossing, for 5-6 minutes, until soft and golden brown. Add the tomatoes and toss another 1-2 minutes, until softened. Add the potatoes and dressing to the pan and toss to combine. Season generously with salt and pepper.


Plate: Serve the herb-crusted pork alongside the potatoes and veggies. Serve with a lemon wedge and enjoy!