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Pork Schnitzel

Pork Schnitzel

with Roasted Veggies & a Creamy Mustard Dipper

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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.

Allergens:EggsWheatMilk

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

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Carrots

12 ounce

Yukon Gold Potatoes

1 unit

Lemon

2 tablespoon

Mayonnaise

(ContainsEggs)

2 teaspoon

Honey

2 teaspoon

Dijon Mustard

1 tablespoon

Fry Seasoning

½ cup

Panko Breadcrumbs

(ContainsWheat)

1 teaspoon

Garlic Powder

2 tablespoon

Sour Cream

(ContainsMilk)

12 ounce

Pork Cutlets

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat43 g
Saturated Fat9 g
Carbohydrate72 g
Sugar21 g
Dietary Fiber12 g
Protein42 g
Cholesterol95 mg
Sodium1530 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
Utensilsarrow down iconarrow down icon
Zester
Peeler
Small Bowl
Baking Sheet
Plastic Bag
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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 mustard; set aside.

2

Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on empty side with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until veggies are browned and tender, 20-25 minutes. (For 4 servings, use 2 sheets; roast potatoes on top rack and carrots on middle rack.)

3

Meanwhile, place panko, lemon zest, and garlic powder in a large zip-close bag. Season with salt (we used 1 tsp kosher salt; 2 tsp for 4 servings) and pepper.

4

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.

5

Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high 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.

6

Divide pork, potatoes, and carrots between plates. Serve with creamy mustard sauce for dipping or drizzling over, and lemon wedges on the side.