Crispy Pork Schnitzel with Roasted Veggies and Creamy Honey Mustard Sauce

This crispy pork schnitzel is a weeknight dinner winner. Coated in a lemon-garlic panko crust and pan-fried to golden perfection, it’s served alongside roasted potatoes and carrots for a complete meal. The real star is the creamy honey mustard sauce-perfect for dipping or drizzling.

With simple ingredients and straightforward steps, you can have this satisfying dish on the table in about 35 minutes. The tangy sauce and tender veggies balance the crunchy pork beautifully, making it a family-friendly favorite.

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Ingredients

4 unit 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

2 teaspoon Dijon 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Trim, peel and cut carrots diagonally into 1/2-inch pieces. Cut potatoes into 1/2-inch wedges. Zest the lemon and cut it into quarters. In a small bowl, mix mayonnaise, honey and Dijon mustard; set aside.
2. On one side of a baking sheet, toss carrots with a drizzle of oil, salt and pepper. On the other side, toss potatoes with oil, salt, pepper and fry seasoning. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, use 2 sheets; roast potatoes on top rack and carrots on middle rack.)
3. In a gallon-size zip-top bag, combine panko, lemon zest, garlic powder, salt (about 1 tsp for 2 servings) and pepper.
4. Place sour cream in a medium bowl. Add pork cutlets and turn to coat evenly. Transfer coated pork to the bag with panko mixture, seal and shake until evenly coated. Press with your hands to help panko adhere if needed.
5. Heat a 1/4-inch layer of oil in a large nonstick pan over medium-high heat. When oil is hot (a pinch of panko sizzles), add pork in a single layer (work in batches if needed). Cook until golden and cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
6. Serve pork alongside roasted potatoes and carrots. Drizzle or dip with creamy honey mustard sauce and garnish with lemon wedges.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken is cooked through.

What can I substitute for fry seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper works as a substitute.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free.