Pork Schnitzel

Name: Pork Schnitzel with Roasted Veggies and a Creamy Mustard Dipper
Yield: 2 servings
Ingredients: 12 oz Carrot; 12 oz Potato; 1 Lemon; 2 tbsp Mayonnaise; 2 tsp Honey; 1 tbsp Mustard; 1 tbsp Fry Seasoning; 1/2 cup Breadcrumbs; 1 tsp Garlic Powder; 2 tbsp Sour Cream; 12 oz Pork Cutlets; 2 tsp Vegetable Oil; Salt; Black Pepper

with Roasted Veggies and a Creamy Mustard Dipper

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Carrot
12 oz Potato
1 Lemon
2 tbsp Mayonnaise
2 tsp Honey
1 tbsp Mustard
1 tbsp Fry Seasoning
1/2 cup Breadcrumbs
1 tsp Garlic Powder
2 tbsp Sour Cream
12 oz Pork Cutlets
2 tsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

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 ½ tsp Colman’s English Mustard (1 tsp for 4). Taste and add more mustard if you’d prefer extra heat; set aside.
2

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.)
3

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.
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 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.
6

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

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