Crispy Pork Schnitzel with Roasted Veggies and Creamy Honey Mustard Sauce

There’s something magical about a perfectly crispy pork cutlet and this schnitzel recipe takes it to the next level. We’ve amped up the classic breadcrumb coating with lemon zest and garlic powder, then paired the golden pork with roasted potatoes and carrots. The real star? A creamy honey mustard sauce that’s perfect for dipping or drizzling.

This isn’t your average weeknight dinner-it’s a restaurant-quality meal that comes together in under an hour. The contrast of crunchy schnitzel, tender roasted veggies and tangy-sweet sauce will have everyone reaching for seconds. And yes, you’re allowed to use a spoon to get every last drop of that sauce.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce 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

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Zest and quarter the lemon.
2. In a small bowl, combine mayonnaise, honey and mustard; set aside for the creamy mustard sauce.
3. On a baking sheet, toss carrots on one side with a drizzle of oil, salt and pepper. Toss potatoes on the other side with a drizzle of oil, fry seasoning, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes. (For 4 servings, use two baking sheets and rotate racks halfway.)
4. Meanwhile, place panko, lemon zest and garlic powder in a large zip-close bag. Season with salt (about 1 teaspoon for 2 servings) and pepper.
5. 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 evenly coated. Press with your hands to help panko adhere.
6. Heat a ¼-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When a pinch of panko sizzles on contact, add pork (work in batches if needed). Cook until golden and cooked through, 3-5 minutes per side. For thicker chops, cook 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. Pork is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for fry seasoning?

A mix of paprika, garlic powder, onion powder and a pinch of cayenne makes a good substitute.

How do I reheat leftovers?

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