avec choux de Bruxelles rôtis et purée de pommes de terre
Un classique de la cuisine allemande, les schnitzels sont des escalopes de viande panées et poêlées qui se préparent rapidement. Couronnez-les d’un soupçon d’aïoli (la garniture parfaite pour les schnitzels) et vous obtiendrez un délicieux repas de semaine que toute la famille adorera! Ingrédients: Pomme de terre Russet • Côtelette de porc • Choux de Bruxelles • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Ail
Allergens
Utensils
Tags
Côtelettes de porc, désossées
340 g
Mayonnaise
4 tbsp
Chapelure panko
0.66 cup
Pomme de terre Russet
2 unit
Gousses d'ail
3 unit
Choux de Bruxelles
227 g
Crème sure
2 unit
Poivre
0.25 tsp
Huile
3 tbsp
Beurre
2 tbsp
Sel
1.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Halve Brussels sprouts (if larger, quarter them).
- Peel, then mince or grate garlic.
- Remove brown spots from potatoes, then peel and cut into 1-inch pieces.
- In a small bowl, add half the mayo, half the sour cream and 1/4 tsp garlic. Season with salt and pepper, then stir to combine. Set aside.
- In a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use the same for 4 servings.)
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium.
- Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, to an unlined baking sheet, add Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10 min, until almost tender.
- At the 10-min mark, add remaining garlic to Brussels sprouts, then toss to coat.
- Continue to roast in the middle of the oven for 4-5 min, until tender.
- Meanwhile, in a shallow dish, combine panko and 1/4 tsp (1/2 tsp) salt.
- Cover each pork chop with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each pork chop until 1/2-inch thick. Season with salt and pepper.
- Coat each pork chop all over with remaining mayo.
- Working with one pork chop at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil, then pork chops. Cook for 4-6 min on one side, until browned. (NOTE: Don't crowd the pan; cook pork chops in 2 batches if needed.)
- Flip pork chop, then continue cooking for another 3-6 min, until cooked through.**
- Drain and return potatoes to the same pot, off heat.
- Mash remaining sour cream and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.
- Divide pork, mashed potatoes and Brussels sprouts between plates.
- Spoon aioli over pork.
1120
kcal
Calories
66
g
Fat
19
g
Saturated Fat
81
g
Carbohydrate
8
g
Sugar
9
g
Dietary Fiber
54
g
Protein
180
mg
Cholesterol
1870
mg
Sodium
1
g
Trans Fat
2150
mg
Potassium
175
mg
Calcium
6.5
mg
Iron
avec pommes de terre rôties et broccolinis
