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Schnitzel, a dish renowned for its crispy exterior and tender meat, has captured the hearts and taste buds of food lovers across the globe. Originally from Austria, schnitzel has evolved into a beloved culinary staple in various cuisines, each adding its unique spin to this classic dish. Among the many schnitzel variations, Crunchy Pork Schnitzel with Zesty Dijon Gravy stands out as a delightful combination of textures and flavors that will impress any dinner guest or family member.

Crunchy Pork Schnitzel with Zesty Dijon Gravy

Indulge in the delightful Crunchy Pork Schnitzel with Zesty Dijon Gravy that's perfect for family dinners or special occasions. This crispy, tender pork dish pairs beautifully with a tangy Dijon gravy, making it a culinary favorite. Learn ideal frying techniques, flavor-packed ingredients, and serving suggestions to elevate your meal. Experience the joy of schnitzel today! #PorkSchnitzel #ComfortFood #DijonGravy #HomeCooking #Foodie #Recipes #CulinaryAdventure
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Ingredients
  

For the Schnitzel:

4 boneless pork chops (about 1/2 inch thick)

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 cup olive oil or vegetable oil (for frying)

For the Zesty Dijon Gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken broth

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon lemon juice

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Pork Chops:

    - Place the pork chops between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about 1/4 inch thickness.

      - Season both sides with salt and pepper.

        Set Up Breading Station:

          - In three separate shallow dishes, place the flour in the first dish, whisk the eggs in the second, and combine the breadcrumbs, garlic powder, paprika, and a pinch of salt and pepper in the third.

            Coat the Pork Chops:

              - Dredge each pork chop in the flour, shaking off the excess. Next, dip it in the beaten eggs, ensuring it’s fully coated. Finally, coat the pork chop in the breadcrumb mixture, pressing it gently to adhere.

                Fry the Schnitzels:

                  - In a large skillet, heat the oil over medium-high heat until shimmering. Carefully add the breaded pork chops, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

                    - Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil.

                      Make the Zesty Dijon Gravy:

                        - In the same skillet used for the schnitzel, lower the heat to medium. Add the butter and let it melt, then whisk in the flour, stirring constantly for about 1 minute until it turns golden.

                          - Gradually pour in the chicken broth while whisking to prevent lumps. Allow it to simmer until slightly thickened (about 3 minutes).

                            - Stir in the Dijon mustard, honey, and lemon juice, mixing well. Season with salt and pepper to taste; let simmer for another 2-3 minutes until well combined.

                              Serve:

                                - Place the crunchy schnitzels on plates and generously drizzle with zesty Dijon gravy. Garnish with chopped parsley for a fresh touch.

                                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4