Crispy Pork Schnitzel with Roasted Vegetables and Creamy Honey Mustard Sauce

This crispy pork schnitzel is a weeknight 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 dinner on the table in under an hour. The tangy sauce and tender veggies balance the crunchy pork beautifully.

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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

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView 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. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch pieces. Cut potatoes into ½-inch wedges. Zest and quarter lemon.
2. In a small bowl, combine mayonnaise, honey and mustard; set aside.
3. Toss carrots on one side of a baking sheet 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 2 sheets; roast potatoes on top rack, carrots on middle.) Roast until browned and tender, 20-25 minutes.
4. Meanwhile, place panko, lemon zest and garlic powder in a large zip-close bag. Season with salt (1 tsp for 2 servings, 2 tsp for 4) and pepper.
5. Pat pork dry with paper towels. Place sour cream in a medium bowl; add pork and turn to coat. Place coated pork in bag with panko mixture and seal. Shake until evenly coated. (You may need to press with your hands to make panko stick.)
6. 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 (thicker chops may need 1-2 minutes more). Transfer to a paper-towel-lined plate.
7. 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, chicken breasts or thighs work well; adjust cooking time as needed.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to keep the coating crispy.

Can I make the sauce ahead?

Absolutely. The creamy mustard sauce can be prepared up to 2 days in advance and refrigerated.