Pork Schnitzel with Roasted Veggies and a Creamy Mustard Dipper

Ingredients

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Honey

  2 tsp or 14g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Seasoning

  Taco - Just the Basics

  1 tbsp dry mix or 8g

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Garlic powder

  Spices

  1 tsp or 3g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Pork

  Boneless Loin, Center Cut Roast - Stockman & Dakota

  12 oz or 339g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

Directions

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 1/2-inch-thick pieces. Cut potatoes into 1/2-inch-thick wedges. Zest and quarter lemon. In a small bowl, combine mayonnaise, honey, and 1/2 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 1/4-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.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/pork-schnitzel-5dc042bdabd5bb5e5c129538)

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