Pork Schnitzel with Roasted Veggies & a Creamy Mustard Sauce
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Microplane
- Mixing bowl
- Zip-top bag
- Pan
- Skillet
- Paper towel
- Plate
- Measuring spoon
- Instant-read thermometer
Ingredients
- 12 ounces Potatoes
- 12 ounces Carrots
- 1 unit Lemon
- 2 tablespoons Mayonnaise
- 2 teaspoons Honey
- 2 teaspoons Dijon Mustard
- 1 tablespoon Fry Seasoning
- ½ cup Panko Breadcrumbs
- 1 teaspoon Garlic Powder
- 1 ½ tablespoon Sour Cream
- 10 ounces Pork Chops
- Salt
- Pepper
- Cooking Oil
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