Pork Schnitzel

Name: Pork Schnitzel with Roasted Veggies and a Creamy Mustard Dipper
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; 12 ounce Yukon Gold Potatoes; 1 unit Lemon; 2 tablespoon Mayonnaise; 2 teaspoon Honey; 1 tablespoon Colman's English Mustard; 1 tablespoon Fry Seasoning; ½ cup Panko Breadcrumbs; 1 teaspoon Garlic Powder; 2 tablespoon Sour Cream; 12 ounce Pork Cutlets; 2 teaspoon Vegetable Oil; Salt; Pepper

with Roasted Veggies and a Creamy Mustard Dipper

Recipe Development TeamPublished on November 04, 2019

4.4

(38K customers rated)

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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.

Tags:

Family Friendly

Allergens:

Egg

•Gluten

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Carrots

12 ounce

Yukon Gold Potatoes

1 unit

Lemon

2 tablespoon

Mayonnaise

(Contains: Egg)

2 teaspoon

Honey

1 tablespoon

Colman's English Mustard

(Contains: Gluten)

1 tablespoon

Fry Seasoning

½ cup

Panko Breadcrumbs

(Contains: Gluten)

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

/ 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.

Utensils

•Zester

•Peeler

•Small Bowl

•Baking Sheet

•Plastic Bag

•Medium Bowl

•Large Pan

•Paper Towel

Instructions

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.