Pork Schnitzel with Dijon Gravy

Here’s a recipe for Pork Schnitzel with Dijon Gravy, a delicious and crispy pork dish served with a creamy, tangy gravy. It’s perfect for a comforting dinner or a special occasion!

Pork Schnitzel with Dijon Gravy

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients:

For the Pork Schnitzel:

• 4 boneless pork chops (about 1/2 inch thick), pounded thin (or use pork cutlets)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil (for frying)

For the Dijon Gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth (or pork broth)
• 1/4 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar (or lemon juice for a different acidity)
• Salt and pepper to taste

Instructions:

1. Prepare the Pork Schnitzel:

• If your pork chops are thick, place them between two sheets of plastic wrap or parchment paper and gently pound them to about 1/4 inch thick using a meat mallet.
• Set up a breading station:
  • In one shallow dish, place the flour and season it with salt, pepper, garlic powder, and paprika.
  • In another shallow dish, beat the eggs.
  • In a third dish, place the breadcrumbs.
• Dredge each pork chop in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it in the breadcrumbs. Press gently to ensure the breadcrumbs stick.
• Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (test by dropping a breadcrumb in—if it sizzles, it’s ready), add the breaded pork schnitzels.
• Fry the schnitzels for about 3-4 minutes on each side, or until golden brown and crispy. Once cooked, transfer the schnitzels to a paper towel-lined plate to drain excess oil. Keep warm.

2. Make the Dijon Gravy:

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