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.
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. On opposite side of 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, use 2 baking sheets; roast potatoes on top rack and carrots on middle rack.)
Place panko, lemon zest, and garlic powder in a gallon-size zip-close bag. Season with salt (we used 1 tsp; use 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.
Divide pork, potatoes, and carrots between plates. Serve with creamy mustard sauce for dipping or drizzling over, and lemon wedges on the side.
3515
kJ
Energy (kJ)
840
kcal
Calories
47
g
Fat
11
g
Saturated Fat
69
g
Carbohydrate
19
g
Sugar
12
g
Dietary Fiber
40
g
Protein
120
mg
Cholesterol
1220
mg
Sodium
