Crispy Pork Schnitzel with Roasted Vegetables and Creamy Honey Mustard Sauce

This crispy pork schnitzel is a game-changer for weeknight dinners. Coated in a flavorful blend of panko breadcrumbs, lemon zest and garlic powder, each bite delivers a satisfying crunch. Paired with roasted potatoes and carrots and finished with a creamy honey mustard sauce, this dish is sure to become a family favorite.

The secret to the perfect schnitzel lies in the coating and cooking technique. The lemon zest adds brightness, while the garlic powder provides depth. The creamy honey mustard sauce ties everything together, making it irresistible. Serve with lemon wedges for an extra burst of freshness.

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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

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Trim, peel and cut the carrots diagonally into ½-inch-thick pieces. Cut the potatoes into ½-inch-thick wedges. Zest the lemon, then cut it into quarters. In a small bowl, combine the mayonnaise, honey and Dijon mustard; set aside.
2. On one side of a baking sheet, toss the carrots with a drizzle of oil, salt and pepper. On the other side, toss the potatoes with a drizzle of oil, the Fry Seasoning, salt and pepper. Roast on the top rack until the vegetables are browned and tender, 20-25 minutes. (For 4 servings, use two baking sheets; roast potatoes on the top rack and carrots on the middle rack.)
3. Meanwhile, place the panko breadcrumbs, lemon zest and garlic powder in a large zip-close bag. Season with salt (1 teaspoon for 2 servings, 2 teaspoons for 4 servings) and pepper. Seal the bag and shake to combine.
4. Pat the pork chops dry with paper towels. Place the sour cream in a medium bowl; add the pork chops and turn to coat evenly. Transfer the coated pork to the bag with the panko mixture. Seal the bag and shake until the pork is evenly coated. You may need to press the breadcrumbs onto the pork with your hands to ensure they stick.
5. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot (a pinch of panko should sizzle when added), add the pork chops. Depending on the size of your pan, you may need to work in batches. Cook until the breading is golden and the pork is cooked through, 3-5 minutes per side. For thicker chops, cook 1-2 minutes more. Transfer to a paper-towel-lined plate.
6. Divide the pork, potatoes and carrots among plates. Serve with lemon wedges on the side and the 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 to ensure they are cooked through.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed cornflakes can be used, but the texture may be less crispy.

How do I reheat leftover schnitzel?

Reheat in a 350°F oven on a wire rack to maintain crispiness or in an air fryer. Avoid microwaving as it will make the breading soggy.