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Pork Schnitzel
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Pork Schnitzel

Pork Schnitzel

with Roasted Veggies and a Creamy Mustard Dipper

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.

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


serving amount

12 ounce


12 ounce

Yukon Gold Potatoes

1 unit


2 tablespoon


(Contains Eggs)

2 teaspoon


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




Nutrition Values

/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat47 g
Saturated Fat11 g
Carbohydrate70 g
Sugar20 g
Dietary Fiber13 g
Protein41 g
Cholesterol120 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Plastic Bag
Medium Bowl
Large Pan
Paper Towel


Prep and Make Sauce

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.

Roast Veggies

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.)

Season Panko

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.

Coat Pork

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.

Make Schnitzel

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.