Crispy Pork Schnitzel with Roasted Vegetables and Creamy Honey Mustard Sauce

This crispy pork schnitzel recipe delivers golden, crunchy cutlets that are anything but ordinary. A lemon-garlic panko coating adds bright flavor, while a creamy honey mustard sauce takes it over the top. Served alongside roasted potatoes and carrots, this is a complete meal that’s perfect for weeknight dinners or special occasions.

The secret to the perfect schnitzel lies in the coating: panko breadcrumbs mixed with lemon zest and garlic powder create an extra-crispy crust. A quick dip in sour cream helps the breading adhere and shallow frying yields a beautiful golden color. Don’t forget the sauce-it’s the perfect balance of tangy and sweet.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 and quarter it. In a small bowl, combine the mayonnaise, honey and Dijon mustard; set aside.
2. On a baking sheet, toss the carrots on one side 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, lemon zest and garlic powder in a large zip-close bag. Season with salt (about 1 teaspoon) and pepper. Seal and shake to combine.
4. Place the sour cream in a medium bowl. Add the pork cutlets 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 cutlets with your hands to help them stick.
5. Heat a ¼-inch layer of vegetable oil in a large nonstick pan over medium-high heat. When the oil is hot (a pinch of panko should sizzle), add the pork cutlets in a single layer. Cook until the panko is golden and the pork is cooked through, 2-3 minutes per side. Work in batches if needed. Transfer the cooked schnitzel to a paper-towel-lined plate.
6. Divide the pork, roasted potatoes and carrots among plates. Serve with the creamy mustard sauce for dipping or drizzling and lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, chicken cutlets work well. Adjust cooking time as needed until the chicken is cooked through.

What can I substitute for fry seasoning?

You can use a mix of paprika, garlic powder, onion powder and a pinch of cayenne for a similar flavor.

How do I reheat leftover schnitzel?

Reheat in a 350°F oven on a wire rack for about 5-7 minutes to maintain crispiness. Avoid microwaving.