Crispy Pork Schnitzel with Roasted Veggies and Creamy Honey Mustard Sauce

There’s something magical about a perfectly crispy pork cutlet. This recipe takes it up a notch with a lemon-garlic panko crust that shatters with every bite. Paired with oven-roasted potatoes and carrots and a luscious honey mustard dip, it’s a complete meal that’s both comforting and impressive.

The secret to the crunch? A simple sour cream coating helps the seasoned breadcrumbs adhere, creating a golden crust that stays put. The creamy mustard sauce doubles as a dip for the veggies, so every bite gets a little tangy sweetness. Ready in under an hour, this is the kind of dinner that makes any night feel like a celebration.

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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 carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Zest the lemon, then cut it into quarters. In a small bowl, stir together 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, salt, pepper and fry seasoning. 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. In a gallon-size zip-top bag, combine panko breadcrumbs, lemon zest and garlic powder. Season with salt (about 1 teaspoon for 2 servings; 2 teaspoons for 4 servings) and pepper.
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 and shake until the cutlets are evenly coated. Press the breadcrumbs onto the pork with your hands if needed.
5. Heat a ¼-inch layer of vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot (a pinch of panko should sizzle), add the pork cutlets in a single layer (work in batches if necessary). Cook until golden brown and cooked through, 2-3 minutes per side. Transfer 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 or thinly pounded chicken breasts work perfectly. Adjust cooking time as needed to ensure chicken is cooked through (165°F internal temperature).

What can I substitute for fry seasoning?

Fry seasoning is a blend of spices like paprika, garlic powder, onion powder and cayenne. You can substitute with an equal amount of your favorite seasoned salt or a mix of paprika and garlic powder.

Can I bake the schnitzel instead of frying?

Yes, for a lighter version, place the breaded cutlets on a greased baking sheet and spray with oil. Bake at 425°F for about 10-12 minutes, flipping halfway, until golden and cooked through.