Pork Schnitzel with Dijon Gravy

• In the same skillet, reduce the heat to medium and melt the butter.
• Whisk in the flour and cook for about 1-2 minutes, stirring constantly, to form a roux (it will be bubbly but not browned).
• Gradually add the chicken broth while whisking to avoid lumps. Continue to cook for about 2-3 minutes, allowing the gravy to thicken.
• Stir in the heavy cream, Dijon mustard, and white wine vinegar (or lemon juice). Adjust the seasoning with salt and pepper to taste.
• Let the gravy simmer for an additional 2 minutes until creamy and smooth.

3. Serve:

• Plate the pork schnitzels and generously spoon the Dijon gravy over the top.
• Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp green salad.

Tips:

• Meat Variations: You can use chicken or veal instead of pork for a different version of schnitzel.
• Crispy Coating: For extra crispy schnitzels, use panko breadcrumbs, or try adding a pinch of Parmesan cheese to the breadcrumbs.
• Make-Ahead Gravy: You can make the Dijon gravy ahead of time and reheat it when ready to serve. Just add a little more broth if it thickens too much in the fridge.

This Pork Schnitzel with Dijon Gravy is a satisfying and indulgent dish with a crispy exterior and creamy, tangy gravy—perfect for a comforting dinner!