Crispy Pork Schnitzel with Roasted Vegetables and Creamy Honey Mustard Sauce

There’s something undeniably satisfying about a perfectly crispy pork cutlet. This recipe takes it to the next level with a lemon and garlic-infused breadcrumb coating that adds bright flavor to every bite. Paired with tender roasted potatoes and carrots and finished with a creamy honey mustard sauce, this dish is a complete meal that’s sure to become a weeknight favorite.

The magic is in the details: a quick sour cream coating helps the seasoned panko adhere, creating an extra-crunchy crust. The sauce-a simple blend of mayonnaise, honey and Dijon-adds a tangy sweetness that complements the savory pork and roasted vegetables. Serve with lemon wedges for a fresh finish.

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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

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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 a rack in the top position (and a middle rack if making 4 servings). Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Zest the lemon, then quarter it. In a small bowl, whisk together 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 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 vegetables are browned and tender, 20-25 minutes.
3. Meanwhile, place panko breadcrumbs, lemon zest and garlic powder in a large zip-close bag. Season with salt (about 1 teaspoon for 2 servings, 2 teaspoons for 4) and pepper. Seal and shake to combine.
4. Pat pork chops dry with paper towels. Place sour cream in a medium bowl; add pork and turn to coat evenly. Transfer coated pork to the bag with panko mixture, seal and shake until pork is evenly coated. Use your hands to press the breadcrumbs onto the pork if needed.
5. Heat a ¼-inch layer of oil in a large, heavy-bottomed skillet over medium-high heat. When the oil is hot (a pinch of panko sizzles immediately), add the pork chops. Cook in batches if necessary. Fry until golden brown and cooked through, 3-5 minutes per side. For thicker chops, cook 1-2 minutes more. Transfer to a paper-towel-lined plate.
6. Divide pork, roasted potatoes and carrots among plates. Serve with lemon wedges and the creamy mustard sauce for dipping or drizzling.

Recipe Tips

FAQ

Can I use boneless pork loin instead of pork chops?

Yes, boneless pork loin works well. Just adjust cooking time as needed to ensure it’s cooked through.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to maintain crispiness. Avoid microwaving as it will make the breading soggy.

Can I make the creamy mustard sauce ahead?

Absolutely! The sauce can be prepared up to a day in advance and stored in the refrigerator. Stir before serving.