with Roasted Veggies & 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.
Allergens
Utensils
Carrots
12 ounce
Yukon Gold Potatoes
12 ounce
Lemon
1 unit
Mayonnaise
2 tablespoon
Honey
2 teaspoon
Dijon Mustard
2 teaspoon
Fry Seasoning
1 tablespoon
Panko Breadcrumbs
0.5 cup
Garlic Powder
1 teaspoon
Sour Cream
2 tablespoon
Pork Cutlets
12 ounce
Vegetable Oil
2 teaspoon
Salt
Pepper
• 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.
• 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. (For 4 servings, use 2 sheets; roast potatoes on top rack and carrots on middle rack.) • Roast on top rack until veggies are browned and tender, 20-25 minutes.
• Meanwhile, place panko, lemon zest, and garlic powder in a large zip- close bag. Season with salt (we used 1 tsp) and pepper. (Use 2 tsp salt for 4 servings.)
• 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 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.
• Divide pork, potatoes, and carrots between plates. Serve with creamy mustard sauce for dipping or drizzling, and lemon wedges on the side.
850
kcal
Calories
44
g
Fat
10
g
Saturated Fat
77
g
Carbohydrate
20
g
Sugar
12
g
Dietary Fiber
43
g
Protein
95
mg
Cholesterol
1540
mg
Sodium
