Easy Pork Schnitzel with Creamy Dijon Gravy

Key Ingredients & Substitutions

Pork Chops: Boneless pork loin chops are ideal for schnitzel. If you can’t find them, try using chicken breasts or turkey cutlets instead. They’re also great for breading!

Breadcrumbs: Plain or panko breadcrumbs work well. Panko gives a crunchier texture, but if you have regular bread, you can pulse it in a blender for a quick substitute. My personal tip? Use seasoned breadcrumbs for extra flavor!

Dijon Mustard: The Dijon mustard gives the gravy its unique kick. If you want a milder flavor, you can replace it with yellow mustard or even honey mustard for a twist.

Chicken Broth: Chicken broth adds depth to the gravy. Vegetable broth can work too for a lighter option, keeping the flavor balanced without meat.

Heavy Cream: This makes the gravy rich and creamy. If you’re looking for a lighter version, half-and-half or evaporated milk are good substitutes, but keep in mind it might be less rich.

How Do You Get Perfectly Crispy Pork Schnitzel?

For deliciously crispy schnitzel, breading technique is key. Here’s how to ensure you get that golden crunch:

• Make sure to pound the pork thinly and evenly; this helps with cooking and tenderness.
• Set up a dredging station: flour, eggs, and breadcrumbs in separate shallow dishes. This helps with even coating.
• When frying, keep the oil temperature around 350°F. Too cool, and the schnitzel will soak up oil; too hot, and it’ll burn.
• Don’t overcrowd the pan! Fry in batches if needed to allow the schnitzel to cook evenly.

By following these tips, your schnitzel will be crispy and delicious every time!

Easy Pork Schnitzel with Creamy Dijon Gravy

Ingredients:

For the Pork Schnitzel:

• 4 boneless pork loin chops, pounded thin (about 1/4 inch thick)
• Salt and black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (plain or panko)
• 1/2 cup vegetable oil or enough for frying

For the Creamy Dijon Gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste

For the Sides:

• 4 cups broccoli florets, steamed
• 4 servings mashed potatoes (approximately 2 lbs potatoes)
• Butter (for mashed potatoes, about 2 tablespoons)

How Much Time Will You Need?

This recipe takes about 30 minutes total. You’ll need about 15 minutes for preparation and another 15 minutes for cooking. It’s a quick and delightful dinner option that’s sure to impress!

Step-by-Step Instructions:

1. Prepare the Pork Schnitzel:

Start by placing each pork chop between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chops until they are about 1/4 inch thick. This makes them tender and cooks evenly!

Next, season both sides of the pork chops with salt and black pepper. Now it’s time to set up a dredging station: in one shallow bowl, add flour; in another, beat the eggs; and in the third, add breadcrumbs. Coat each pork chop first in flour, shaking off any extra, then dip them in the beaten eggs, and finally, coat thoroughly with breadcrumbs. Set them aside for frying.

2. Fry the Schnitzel:

In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot (you can test it by dropping a breadcrumb in—if it sizzles, you’re good to go!), carefully add the breaded pork chops. Fry each chop for about 3-4 minutes on each side until they are golden brown and cooked through.

Use a slotted spoon to transfer the cooked schnitzel to a plate lined with paper towels to drain any excess oil.

3. Make the Creamy Dijon Gravy:

In the same skillet (you can discard excess oil if it’s too much, or leave a little for flavor), melt the unsalted butter over medium heat. Once melted, stir in the all-purpose flour and cook, whisking constantly for about 1-2 minutes, or until it turns a light golden color.

Gradually whisk in the chicken broth. Keep whisking until the gravy thickens, which should take about 3-5 minutes. Next, stir in the heavy cream and Dijon mustard, mixing well. Don’t forget to season the gravy with salt and pepper to taste. Keep the gravy warm on low heat until you’re ready to serve.

4. Prepare the Sides:

Steam the broccoli florets until they are vibrant green and tender—this should take around 5-6 minutes. For the mashed potatoes, boil roughly 2 lbs of potatoes until tender, then mash them with butter, salt, and a splash of cream or milk to your taste. Serve each portion with a pat of butter melting on top.

5. Assemble the Plate:

Arrange the fried pork schnitzel on each plate. Generously spoon the creamy Dijon gravy over the schnitzel. Serve with a side of buttery mashed potatoes and steamed broccoli for a beautiful, complete meal!

6. Serve Immediately:

Enjoy your delicious homemade Easy Pork Schnitzel with Creamy Dijon Gravy! It’s sure to be a hit at the dinner table!

Bon appétit!

Frequently Asked Questions (FAQ)

Can I Use Chicken or Turkey Instead of Pork?

Absolutely! Chicken breasts or turkey cutlets can be great substitutes for pork. Just be sure to pound them to the same thickness for even cooking and tender results.

How Can I Make This Recipe Gluten-Free?

To make a gluten-free version, swap the all-purpose flour and breadcrumbs for gluten-free alternatives. Almond flour and crushed gluten-free crackers or breadcrumbs work well and will create a delicious crust!

What’s the Best Way to Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to preserve the crispy texture of the schnitzel.

Can I Make the Gravy in Advance?

Yes, the gravy can be made ahead of time. Just reheat it on the stovetop over low heat before serving, adding a splash more cream or broth if it thickens too much. It’ll be just as creamy and delicious!