Pork Schnitzel with Dijon Gravy

Schnitzel is a beloved dish that has transcended borders, emerging as a staple in various cuisines around the world. Originating from Austria, this delightful dish typically features thinly sliced meat, which is breaded and fried to crispy perfection. While many people recognize the classic veal schnitzel, pork schnitzel is equally cherished for its rich flavor and satisfying crunch. Today, we’re turning the spotlight on a crunchy pork schnitzel recipe that elevates this traditional dish with the addition of a creamy Dijon gravy. This twist not only enhances the dish's flavor but also adds a layer of sophistication that makes it perfect for family dinners or special occasions.

Pork Schnitzel with Dijon Gravy

Treat your taste buds to a delightful Crunchy Pork Schnitzel with Creamy Dijon Gravy! This recipe transforms thinly sliced, breaded pork chops into a crispy sensation, paired with a rich, tangy gravy. Perfect for weeknight dinners or special occasions, serve it alongside creamy mashed potatoes or a fresh salad for a meal that impresses. Let culinary traditions inspire your kitchen adventures! #PorkSchnitzel #ComfortFood #RecipeIdeas #HomeCooking #DijonGravy

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Ingredients

4 boneless pork chops (1/2 inch thick)

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1/2 cup vegetable oil (for frying)

For the Dijon Gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

1/4 cup heavy cream

2 tablespoons Dijon mustard

Salt and pepper to taste

Fresh parsley (for garnish)

Instructions

Prepare the Pork:

- Place the pork chops between two sheets of plastic wrap. Using a meat mallet, lightly pound them to about 1/4 inch thickness. Season both sides with salt, pepper, garlic powder, and paprika.

Set up the Breading Station:

- In three separate shallow dishes, set up your breading station:

- One with flour, seasoned with a little salt and pepper.

- One with beaten eggs.

- One with breadcrumbs mixed with a pinch of salt and pepper.

Bread the Pork Chops:

- Dredge each pork chop first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing down to ensure a good coating.

Fry the Schnitzels:

- In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded pork chops (you may need to do this in batches).

- Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let drain on paper towels.

Make the Dijon Gravy:

- In the same skillet, reduce heat to medium and add butter. Once melted, whisk in flour and cook for about 1-2 minutes until lightly golden.

- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and let it thicken for about 3-5 minutes.

- Stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste. Let it simmer for another minute until creamy.

Serve:

- Place the crispy schnitzels on plates, drizzle generously with the Dijon gravy, and garnish with chopped fresh parsley. Serve with mashed potatoes or a simple green salad.

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4