Pork Schnitzel

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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.

    Ingredients

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    4 unit
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    1 unit
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    ½ ounce
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    1 tablespoon
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    1 teaspoon
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    12 ounce
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    12 ounce
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    2 tablespoon
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    2 teaspoon
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    Panko Breadcrumbs
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    2 tablespoon
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    2 teaspoon
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    unit
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    unit

    Not Included in your Delivery

    Utensils

    Zester
    Baking Sheet
    Medium Bowl
    Plastic Bag
    Large Pan

    Instructions

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    1
    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots into ½-inch-thick pieces on a diagonal. Cut potatoes into ½-inchthick wedges. Zest and quarter lemon (quarter both lemons for 4 servings). In a small bowl, combine mayonnaise, honey, and mustard.
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    2
    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, about 25 minutes. (For 4 servings, use 2 baking sheets; roast potatoes on top rack and carrots on middle rack.)
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    3
    Place panko, lemon zest, and garlic powder in a large zip-close bag. Season with salt (we used 1 tsp kosher salt; use 2 tsp for 4 servings) and pepper.
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    4
    Place sour cream in a medium bowl, then 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.
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    5
    Heat ¼-inch-layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one). 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, 2-4 minutes per side. Transfer to a paper-towel-lined plate.
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    6
    Divide pork schnitzel, potatoes, and carrots between plates. Serve with creamy mustard sauce for dipping or drizzling over, and lemon wedges on the side.