Crispy Pork Schnitzel with Roasted Veggies and Creamy Honey Mustard Sauce

There’s something irresistible about a perfectly crispy pork cutlet. This schnitzel recipe takes it up a notch with lemon zest and garlic in the breadcrumb coating, then pairs it with roasted potatoes and carrots for a complete meal. The real star is the creamy honey mustard sauce-tangy, sweet and perfect for dipping or drizzling.

Whether you’re cooking for a weeknight dinner or a special occasion, this dish comes together quickly and delivers big flavor. The veggies roast while you prepare the pork, so everything is ready at the same time. Don’t be surprised if you find yourself spooning up every last bit of that sauce!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Colman's English MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon. In a small bowl, combine mayonnaise, honey and ½ tsp Colman’s English Mustard (1 tsp for 4). Taste and add more mustard if you’d prefer extra heat; set aside.
2. Toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. On empty side of same sheet, toss potatoes with a drizzle of oil, salt, pepper and Fry Seasoning. Roast on top rack until veggies are browned and tender, 20-25 minutes. (For 4 servings, divide between 2 baking sheets; roast potatoes on top rack and carrots on middle rack.)
3. Meanwhile, place panko, lemon zest and garlic powder in a gallon-size zip-close bag. Season with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper.
4. Place sour cream in a medium bowl; add pork and turn to coat. Place coated pork in bag with panko mixture and seal to close. Shake until pork is evenly coated. TIP: You may need to move around cutlets in bag, pressing with your hands, to spread out panko and make it stick.
5. Heat a ¼-inch-layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add pork. (TIP: Depending on the size of your pan, you may need to work in batches.) Cook until panko is golden and pork is cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
6. Divide pork, potatoes and carrots between plates. Serve with creamy mustard sauce for dipping or drizzling over and lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, chicken cutlets or thinly pounded chicken breasts work well. Adjust cooking time as needed until chicken is cooked through.

How do I reheat leftovers?

Reheat in a 350°F oven or air fryer for best crispiness. Avoid microwaving, which will make the breading soggy.

Can I make the sauce ahead?

Absolutely! The creamy mustard sauce can be made up to 2 days in advance and stored in the refrigerator.