Crispy Pork Schnitzel with Roasted Vegetables and Creamy Honey Mustard Sauce

There’s something magical about a perfectly crispy pork cutlet. This schnitzel recipe takes it up a notch with a lemon-garlic breadcrumb coating that adds bright flavor to every bite. Served alongside roasted potatoes and carrots, it’s a complete meal that feels special but comes together easily.

The real star might just be the creamy honey mustard sauce. Made with mayonnaise, honey and Dijon, it’s the perfect dip for both the crunchy pork and the tender roasted vegetables. Whether you drizzle or dunk, you’ll want extra.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position (use top and middle for 4 servings). Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch pieces. Cut potatoes into ½-inch wedges. Zest and quarter the lemon. In a small bowl, mix mayonnaise, honey and mustard; set aside.
2. On a baking sheet, toss carrots on one side with a drizzle of oil, salt and pepper. Toss potatoes on the other side with a drizzle of oil, Fry Seasoning, salt and pepper. (For 4 servings, use two sheets; roast potatoes on top rack and carrots on middle rack.) Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a large zip-close bag, combine panko, lemon zest and garlic powder. Season with salt (about 1 tsp for 2 servings, 2 tsp for 4) and pepper.
4. Pat pork chops dry with paper towels. Place sour cream in a medium bowl; add pork and turn to coat. 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 ¼-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When oil is hot (a pinch of panko sizzles), add pork (work in batches if needed). Cook until golden and cooked through, 3-5 minutes per side (add 1-2 minutes for thicker chops). Transfer to a paper-towel-lined plate.
6. Divide pork, potatoes and carrots among plates. Serve with lemon wedges and creamy mustard sauce for dipping or drizzling.

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 reaches 165°F internally.

How do I keep the breading from falling off?

Make sure the pork is well coated with sour cream before adding the breadcrumb mixture and press the crumbs firmly onto the meat. Let the coated pork rest for a few minutes before frying.

Can I bake the schnitzel instead of frying?

Yes, place the breaded pork on a greased baking sheet and bake at 425°F for about 12-15 minutes, flipping halfway, until golden and cooked through.