Pork Schnitzel with Dijon Gravy (Print Version)
# Ingredients:
→ Pork Schnitzel
01 -
4 boneless pork chops (about 1 lb/450g total)
02 -
1/2 cup (60g) all-purpose flour
03 -
2 large eggs, beaten
04 -
1 cup (100g) breadcrumbs (panko or regular)
05 -
1 tsp garlic powder
06 -
1 tsp paprika
07 -
Salt and pepper to taste
08 -
3 tbsp vegetable oil (or more, for frying)
→ Dijon Gravy
09 -
3 tbsp unsalted butter
10 -
3 tbsp all-purpose flour
11 -
2 cups (480ml) chicken or beef broth
12 -
2 tbsp Dijon mustard
13 -
1 tsp Worcestershire sauce
14 -
Salt and pepper to taste
→ Garnish
15 -
Fresh parsley, chopped
16 -
Lemon wedges
# Instructions:
01 -
Place each pork chop between two sheets of plastic wrap. Pound them with a meat mallet or rolling pin until about ¼-inch (6mm) thick.
02 -
Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third dish.
03 -
Dredge each piece of pork in the flour, shaking off the excess. Dip it into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere. Set aside.
04 -
Heat the vegetable oil in a large skillet over medium-high heat. Fry the pork in batches for 3-4 minutes per side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
05 -
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until lightly golden.
06 -
Gradually whisk in the chicken or beef broth, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, about 3-4 minutes.
07 -
Stir in the Dijon mustard and Worcestershire sauce. Season with salt and pepper to taste. Simmer for an additional 1-2 minutes.
08 -
Place each schnitzel on a plate and drizzle with the Dijon gravy. Garnish with chopped parsley and serve with lemon wedges for a fresh burst of flavor. Pair with mashed potatoes, spaetzle, or a side of steamed vegetables for a complete meal.
# Notes:
01 -
Substitute pork with chicken or veal for variation.
02 -
For extra crunch, use panko breadcrumbs.
03 -
The gravy can be made ahead and reheated before serving.