This easy pork schnitzel is crispy, golden, and pairs perfectly with a rich creamy Dijon gravy. It’s comfort food at its best and sure to impress your family and friends!
Making schnitzel is always a fun time! I love how quick it is to prepare, and the gravy makes it feel extra special. Serve it with mashed potatoes for that cozy meal vibe! 🥔
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are perfect for schnitzel because they’re tender and cook quickly. If you want a leaner option, turkey cutlets can work as a great substitute. Just remember to pound them thin!
Breadcrumbs: Panko breadcrumbs give a super crispy texture. If you can’t find them, regular breadcrumbs will do. You can also crush some crackers or make your own breadcrumbs from stale bread!
Dijon Mustard: This adds a nice tang to the gravy. If you’re not a mustard fan, you could use a little worcestershire sauce or even whole grain mustard for a twist in flavors.
Heavy Cream: This gives the gravy its richness. You can substitute half-and-half or whole milk if you want a lighter recipe, but the gravy might be thinner.
How Do I Make the Perfect Breaded Layer for My Schnitzel?
The breading process is crucial for achieving that crispy coating. You want to ensure that each piece is well-coated. Here’s how to do it right:
- Start with dry, seasoned flour to help the egg stick.
- In the egg mixture, whisk in a splash of milk or water to make a smoother coating.
- When coating with breadcrumbs, press them onto the pork lightly to ensure they adhere.
- Don’t overcrowd the pan while frying; this helps maintain the oil temperature and keeps the schnitzel crispy.
With these simple tips, you’ll have beautiful, golden schnitzels ready to enjoy!
Easy Pork Schnitzel with Creamy Dijon Gravy
Ingredients You’ll Need:
For the Pork Schnitzel:
- 4 boneless pork chops, pounded thin
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1 ½ cups breadcrumbs (preferably panko for extra crispness)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional)
- Vegetable oil or canola oil, for frying
For the Creamy Dijon Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (preferably low sodium)
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
To serve:
- Mashed potatoes
- Steamed broccoli or your preferred vegetable
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 minutes of cooking time, making a total of roughly 35 minutes. It’s quick enough for a weeknight dinner while still being fancy enough for a special occasion!
Step-by-Step Instructions:
1. Prep the Pork Schnitzel:
Start by placing the pork chops between two sheets of plastic wrap or in a large zip-top bag. Pound them thin using a meat mallet or rolling pin until they’re about 1/4 inch thick. This tenderizes the meat and ensures it cooks evenly. Once done, season both sides generously with salt and pepper to add flavor.
2. Prepare the Dredging Stations:
Set up three shallow dishes to create a dredging station. In the first dish, place the flour. In the second bowl, whisk together the eggs and milk to create an egg wash. In the third dish, mix breadcrumbs with garlic powder and paprika for extra flavor.
3. Bread the Pork:
The fun part! Dredge each pork chop in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chop in the breadcrumb mixture, pressing lightly to ensure it adheres well.
4. Cook the Schnitzel:
Heat about 1/4 inch of oil in a large skillet over medium-high heat until hot but not smoking. Carefully add the schnitzel pieces, cooking for about 3-4 minutes on each side until they are golden brown and fully cooked. Once done, remove them from the skillet and let them drain on paper towels.
5. Make the Creamy Dijon Gravy:
In the same skillet, reduce the heat to medium-low and add butter, scraping up any delicious browned bits left from the schnitzel. Once melted, whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the chicken broth and heavy cream until smooth and combined. Stir in the Dijon mustard and season with salt and pepper. Continue cooking, stirring until the gravy thickens, which should take about 3-5 minutes.
6. Serve:
Time to dig in! Plate the schnitzel and generously pour the creamy Dijon gravy over the top. Pair with mashed potatoes and steamed broccoli, or your favorite veggies, for a complete and comforting meal!
Enjoy your crispy, delicious pork schnitzel with the smooth, tangy Dijon cream sauce! It’s sure to become a family favorite!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Meat?
Absolutely! While pork chops are traditional, you can use chicken breasts or turkey cutlets for a leaner option. Just be sure to pound them thin for even cooking.
How Do I Make the Gravy Gluten-Free?
For a gluten-free version, use gluten-free flour and breadcrumbs. There are great gluten-free panko options available that will give you that crispy texture!
Can I Prepare the Schnitzel in Advance?
Yes! You can bread the pork chops ahead of time and keep them in the fridge for a few hours. Just fry them right before serving for the best texture. You can also make the gravy in advance and reheat it gently on the stove.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the schnitzel in the oven to retain its crispiness and rewarm the gravy in a saucepan over low heat.
