Crispy, golden-brown pork schnitzel paired with a rich, tangy Dijon mustard gravy creates the ultimate comfort food dish. Perfect for family dinners or entertaining, this easy recipe is full of flavor and ready in just 40 minutes.
Ingredients
For the Pork Schnitzel:
- 4 boneless pork chops (about 1 lb/450g total)
- 1/2 cup (60g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100g) breadcrumbs (panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons vegetable oil (or more, for frying)
For the Dijon Gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups (480ml) chicken or beef broth
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
1️⃣ Prepare the Pork Schnitzel:
- Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until about ¼-inch (6mm) thick.
- Set up a breading station with flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third.
- Dredge each pork chop in flour, dip in eggs, and coat with breadcrumbs, pressing gently to adhere.
2️⃣ Fry the Schnitzel:
- Heat vegetable oil in a large skillet over medium-high heat. Fry pork schnitzels in batches for 3-4 minutes per side, until golden brown and cooked through.
- Remove and place on a paper towel-lined plate to drain excess oil.
3️⃣ Make the Dijon Gravy:
- In the same skillet, melt butter over medium heat. Add flour and whisk for 1 minute to form a roux.
- Gradually add chicken or beef broth while whisking to prevent lumps.
- Stir in Dijon mustard and Worcestershire sauce. Simmer for 3-4 minutes until thickened. Season with salt and pepper to taste.
4️⃣ Serve:
- Plate the schnitzels and spoon Dijon gravy over the top. Garnish with fresh parsley and serve with lemon wedges for an extra burst of flavor.
Serving Suggestions
- Mashed Potatoes: Perfect for soaking up the rich gravy.
- Spaetzle: Traditional German egg noodles to complement the schnitzel.
- Roasted Vegetables: Try green beans, carrots, or Brussels sprouts.
- Simple Green Salad: A light and refreshing side to balance the meal.
Nutrition (per serving, approx.):
- Calories: 460
- Protein: 32g
- Carbs: 20g
- Fat: 26g
- Saturated Fat: 9g
- Cholesterol: 130mg
- Sodium: 750mg
Tips & Tricks
- Pounding the Pork: Ensures even cooking and tender texture.
- Crispy Coating: Use panko breadcrumbs for a crunchier crust.
- Gravy Variations: Add heavy cream for a richer, creamier sauce.
- Make Ahead: Prepare schnitzels ahead of time and reheat in the oven to maintain crispiness.
- Storage: Store leftover schnitzels and gravy separately in airtight containers. Reheat schnitzels in the oven and gravy on the stovetop.
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