Pork Schnitzel
with Roasted Veggies and a Creamy Mustard Dipper
- Eggs
- Wheat
- Milk
Coat pork in breadcrumbs and immediately become a mealtime MVP. Crispy pork is pretty much perfect in any form, but this isn’t your run-of-the-mill schnitzel. To amp up flavor, we’ve added lemon zest and garlic powder to our breadcrumb mixture, then drizzled the crispy cutlets with our new favorite condiment: creamy honey mustard sauce. Speaking of, we’re serving up sides of roasted potatoes and carrots for extra dipping, but if you broke out the spoon to scrape up leftover sauce, we wouldn’t judge.
Ingredients
12 ounce
Carrots
12 ounce
Yukon Gold Potatoes
1 unit
Lemon
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Honey
1 tablespoon
Colman's English Mustard
(Contains: Wheat)
1 tablespoon
Fry Seasoning
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
2 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Pork Cutlets
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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 and quarter lemon. In a small bowl, combine mayonnaise, honey, and ½ tsp Colman’s English Mustard (1 tsp for 4). Taste and add more mustard if you’d prefer extra heat; set aside.
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. On empty side of same sheet, toss potatoes with a drizzle of oil, salt, pepper, and Fry Seasoning. Roast on top rack until veggies are browned and tender, 20-25 minutes. (For 4 servings, divide between 2 baking sheets; roast potatoes on top rack and carrots on middle rack.)
Meanwhile, place panko, lemon zest, and garlic powder in a gallon-size zip-close bag. Season with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper.
Place sour cream in a medium bowl; add pork and turn to coat. Place coated pork in bag with panko mixture and seal to close. Shake until pork is evenly coated. TIP: You may need to move around cutlets in bag, pressing with your hands, to spread out panko and make it stick.
Heat a ¼-inch-layer of oil in a large, preferably nonstick, pan over mediumhigh heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add pork. (TIP: Depending on the size of your pan, you may need to work in batches.) Cook until panko is golden and pork is cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
Divide pork, potatoes, and carrots between plates. Serve with creamy mustard sauce for dipping or drizzling over, and lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the crispy, flavorful pork and tangy honey mustard sauce; some found it bland and suggested adding extra seasoning 🍲.
- Ease of prep: Several noted it was quick and easy to make, though some struggled with the breading sticking or burning.
- Suggestions: Consider pounding the pork thinner for more authentic schnitzel; try baking or air frying instead of pan-frying for less mess.
- Portions: Some wished for larger pork portions or more vegetable variety beyond the frequent carrots and potatoes.
- Sauce: The honey mustard sauce was a highlight for many; some suggested making extra or adding more mustard for extra tang.
Reviews from our home cooks
This meal was delicious! Very easy to prep & cook! Clean up time was minimal as well! The pork schnitzel paired so well with the dijon dipping sauce & the roasted carrots & potatoes. We will for sure be ordering this one again!
Perfect schnitzel. Crispy crust and tender, juicy pork goodness inside. The tasty veggies along side rounded out a great meal.
The lemon and mustard sauce make the schnitzel. This is definitely going to be a repeat meal for us.
First time for me for schnitzel. Very tasty preparation of the pork and the mustard sauce was perfect with it.
The pork schnitzel is very tasty and the honey mustard sauce is to die for. This recipe doesn't get 4/4 stars because the fries and the carrots leave a lot to be desired. They are so boring in comparison to the pork and sauce. This meal should honestly be served with Spaetzle and Sauerkraut. You might as well make it a Bavarian meal altogether rather than half Bavarian half American. Go authentic! Go all the way!
The schnitzel was crispy and really nice, I absolutely loved the honey mustard sauce with the potatoes! The broccoli I think worked well with the dish
This was the best pork schnitzel ever! It was crispy on the outside and tender inside. We mashed the potatoes and added our own side of red cabbage to taste like an Octoberfest.
It was good overall. The carrots and potatoes were delicious and the honey mustard was good. My issue was the the pork schnitzel. The coating really did not puff up like schnitzel because the chop was too thick. In the end this is a yummy fried pork chop, but not schnitzel.
Wasn't too keen on the honey mustard sauce mixed with mayo. But it was great on the schnitzel. Lemon gave it a fresh taste. Also easy to make.
Great dinner - I pounded the pork really thin to resemble a real schnitzel- sides were good and the sauce was creamy and delicious
