Hey y’all! If you’re looking for a scrumptious and versatile dish, look no further than Pork Schnitzel with Creamy Dijon Gravy. This heavenly combination of crispy pork and rich, tangy gravy makes it a perfect choice for a cozy family dinner or a special occasion meal. Let’s get cooking!
Why You’ll Love This
- Perfectly crispy pork cutlets paired with a rich and creamy gravy.
- Quick and simple to prepare, making it ideal for weeknight dinners.
- Versatile dish that can be paired with various sides.
- Combines classic flavors that are loved by the whole family.
- A restaurant-quality meal prepared right in your home kitchen.
Ingredients
- 4 boneless pork chops (about 1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
Directions
Prepare the Pork Schnitzel
- Pound the pork chops between sheets of plastic wrap until about 1/4 inch thick.
- Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Season the flour with salt and pepper, then dredge each pork chop in flour, dip in egg, and coat with breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the schnitzels until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
Make the Creamy Dijon Gravy
- In the same skillet, reduce heat to medium and add butter. Once melted, add chicken broth and bring to a simmer.
- Stir in heavy cream and Dijon mustard, whisking continuously until the gravy thickens, about 2-3 minutes.
Notes
- For extra crispiness, try using panko breadcrumbs. Learn more about panko breadcrumbs.
- Adjust the salt and pepper according to your taste.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
Variations
- Lemon Pork Schnitzel: Add zest and juice of one lemon to the breading process for a citrusy flavor.
- Herb-Crusted Schnitzel: Mix finely chopped parsley and thyme into the breadcrumbs for a herbal twist.
- Spicy Schnitzel: Add a pinch of cayenne pepper to the flour for a spicy kick.
Required Equipment
- Meat mallet
- Plastic wrap
- Shallow bowls
- Large skillet
- Whisk
Storage Instructions
Store any leftover schnitzels in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F until heated through. The gravy can be refrigerated in a separate container and reheated on the stove.
Suggested Pairings
Serve your Pork Schnitzel with Creamy Dijon Gravy alongside mashed potatoes or spaetzle. A fresh green salad or steamed vegetables also make great accompaniments.
Pro Tips
- Ensure the oil is hot enough before frying; test with a breadcrumb to ensure it sizzles. Check out this guide for more frying tips.
- For even breading, press the breadcrumbs firmly onto the pork.
- Let the schnitzel rest before serving for the crispiest result.
FAQ
- Can I use another type of meat for schnitzel?
- Absolutely! Chicken or veal are fantastic alternatives to pork.
- Can I make this dish ahead of time?
- Yes, prepare the schnitzels up to frying and store in the fridge. Fry and make the gravy just before serving.
- Why is my gravy not thickening?
- Ensure you’re simmering the gravy long enough; if needed, mix a teaspoon of cornstarch with water and add for extra thickness.