​​Pork schnitzel with lemony green bean and egg salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

​​Pork schnitzel with lemony green bean and egg salad

​​Pork schnitzel with lemony green bean and egg salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 560 Calories/Serving

25–40 Minutes

Crispy breading on the outside, juicy pork on the inside, and pan-fried until beautifully golden brown. That’s schnitzel for you.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces organic green beans
  • 2 eggs
  • 1 or 2 organic shallots
  • 1 organic lemon
  • Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
  • Sunbasket paleo “bread crumbs” (almond meal - flaxseed meal - granulated garlic - onion powder - sweet smoked paprika)
  • 2 boneless center-cut pork loin chops (about 6 ounces each)

Nutrition per serving

Calories 560, Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 230mg (77% DV), Sodium 340mg (15% DV), Total Carb. 22g (8% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Eggs, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the green beans

Bring a small sauce pot of generously salted water to a boil. 

  • Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.

Add the beans to the boiling water and cook until crisp-tender, 4 to 5 minutes. Using a slotted spoon, transfer the beans to a medium bowl. Keep the water boiling for the egg[s].


Cook the egg

  • Set aside 1 egg [2 eggs] for the schnitzel breading.

Fill a small bowl with ice water. Carefully lower 1 egg [2 eggs] into the boiling water used for the green beans and cook for 8 minutes for a soft center or 10 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg. While the egg is cooking and cooling, start preparing the green bean salad. 


Make the green bean and egg salad

  • Peel and thinly slice the shallots.
  • Zest the lemon; cut the lemon into wedges for garnish. [Zest 1 lemon and cut into wedges; save the remaining lemon for another use.]
  • Coarsely chop the cooked egg.

To the bowl with the green beans, add the shallots, chopped egg, lemon zest, and “creamy” mustard vinaigrette and toss to combine. Season to taste with salt and pepper.


Prep and cook the pork schnitzel

  • Crack the remaining egg [2 eggs] into a shallow bowl and season with salt and pepper. Beat with a fork until just blended. 
  • On a plate or shallow bowl, spread the paleo “bread crumbs” in an even layer.
  • Pat the pork dry with a paper towel. Cut each chop in half horizontally to form 2 [4] cutlets, for a total of 4 [8] cutlets. Season generously with salt and pepper.
  • Working with 1 cutlet at a time, dip the pork into the egg mixture; let the excess drip off, then lightly press the pork into the “bread crumbs,” coating both sides. 

In a large frying pan over medium heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Add the pork and cook, turning once, until golden brown and cooked through, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate.


Transfer the pork schnitzel and green bean and egg salad to individual plates. Serve with the lemon wedges.

Kids Can!
  • Fill a small bowl with ice water.
  • Peel the egg.
  • Assemble the salad.
  • Spread the “bread crumbs” in an even layer.
  • Transfer the salad to plates.