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Schnitzel is a dish that transcends borders, captivating the hearts (and taste buds) of food lovers around the globe. Originating from Austria, this delectable breaded meat dish has made its way into various cuisines, evolving into countless variations. From the classic Wiener Schnitzel to the Italian Cotoletta, schnitzel showcases the art of frying meat to perfection, resulting in a crunchy exterior and succulent interior that’s simply irresistible.

Pork Schnitzel with Dijon Gravy

Discover the irresistible Crunchy Pork Schnitzel with Zesty Dijon Gravy! This delicious dish brings together perfectly breaded pork and a tangy gravy that enhances every bite. Ideal for family dinners or gatherings, it's a budget-friendly option that's sure to impress. With easy steps to achieve that signature crunch and flavors that pop, your guests will be begging for seconds. Try it out today! #PorkSchnitzel #DijonGravy #RecipeIdeas #Foodie #EasyDinner #ComfortFood
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Ingredients
  

4 boneless pork chops (about 1 inch thick)

1 cup all-purpose flour

2 large eggs

2 cups breadcrumbs (preferably Panko for extra crunch)

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp paprika

1/3 cup vegetable oil (for frying)

Lemon wedges (for serving)

For the Dijon Gravy:

2 tbsp unsalted butter

2 tbsp all-purpose flour

1 cup chicken or vegetable broth

2 tbsp Dijon mustard

1/4 cup heavy cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Pork Chops: Place each pork chop between two sheets of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet or rolling pin. This ensures they cook evenly and stay tender.

    Set Up the Breading Station: In three shallow dishes, set up your breading station. Fill the first with flour, mixing it with salt, pepper, garlic powder, and paprika. In the second dish, whisk the eggs until frothy. In the third dish, place the breadcrumbs.

      Bread the Pork Chops: Dredge each pork chop first in the flour mixture, shaking off the excess. Then dip it in the egg, allowing any excess to drip off, and finally coat it in the breadcrumbs, pressing gently to adhere. Set aside on a plate.

        Fry the Schnitzels: In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded pork chops, making sure not to overcrowd the pan (you may need to fry in batches). Cook for about 3-4 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.

          Make the Dijon Gravy: In the same skillet, reduce the heat to medium and melt the butter. Once melted, stir in the flour and cook for 1-2 minutes, stirring constantly until it’s golden. Gradually whisk in the broth, followed by the Dijon mustard and heavy cream. Bring the mixture to a simmer and cook until slightly thickened, about 3-5 minutes. Season with salt and pepper to taste.

            Serve: Plate the crispy pork schnitzel and drizzle with the Dijon gravy. Serve with lemon wedges on the side for a sprinkle of freshness. Garnish with chopped parsley if desired.

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