If you’re craving a hearty, flavorful meal that’s easy to prepare and full of comfort, this Pork Schnitzel with Dijon Gravy is the answer. Crispy, golden pork cutlets are perfectly paired with a creamy, tangy gravy that takes this dish to the next level. Whether you’re making a weeknight dinner or impressing guests, this recipe is guaranteed to be a hit!
Why You’ll Love This Recipe
This recipe combines the crispy texture of perfectly breaded pork with the rich, tangy flavor of Dijon gravy. It’s a simple yet elegant meal that’s satisfying and versatile. Serve it with mashed potatoes, noodles, or a crisp green salad for a complete and delicious dinner.
Ingredients 🛒
- 4 pork cutlets
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper, to taste
- 2 tbsp butter 🧈
- 2 tbsp olive oil 🫒
- 1 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp heavy cream 🥄
- 1 tsp lemon juice 🍋
Instructions 🔥
- Prepare the Pork Cutlets
Season the pork cutlets generously with salt and pepper. Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Press lightly to ensure an even coating. - Fry the Schnitzels
Heat butter and olive oil in a large skillet over medium heat. Fry the breaded pork cutlets for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside on a plate lined with paper towels. - Make the Dijon Gravy
In the same skillet, reduce the heat to medium-low and add the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Dijon mustard, heavy cream, and lemon juice. Let the mixture simmer for 2-3 minutes, or until the gravy thickens slightly. - Serve and Enjoy
Plate the schnitzels and pour the warm Dijon gravy over the top. Serve immediately with your favorite sides.
Tips for the Best Pork Schnitzel
- Thin Cutlets: Pound the pork cutlets with a meat mallet for even thickness and tender meat.
- Crispy Coating: Use panko breadcrumbs for an extra crispy texture.
- Gravy Variations: Add a splash of white wine to the gravy for a more complex flavor.
- Serve with Sides: Pair the schnitzel with buttery mashed potatoes, spaetzle, or a crisp green salad for a balanced meal.
Why You’ll Love This Recipe
This Pork Schnitzel with Dijon Gravy delivers a delightful combination of textures and flavors. The crispy pork pairs perfectly with the creamy, tangy gravy, creating a dish that feels both indulgent and comforting. It’s simple enough for weeknight cooking yet impressive enough for entertaining guests.
Try this recipe and let me know what you think in the comments! Don’t forget to share this dish with friends and family—it’s too good to keep to yourself.
Crispy Pork Schnitzel with Creamy Dijon Gravy – A Classic Comfort Dish
Ingredients
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp heavy cream
- 1 tsp lemon juice
- 4 boneless pork chops (about 1 inch thick)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pound the pork chops to about 1/2 inch thickness and season both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each pork chop in flour, shaking off excess, then dip in beaten eggs, and finally coat in breadcrumbs.
- In a large skillet, heat the butter and olive oil over medium-high heat.
- Add the pork chops to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Remove the pork schnitzel from the skillet and keep warm.
- In the same skillet, add the chicken broth, Dijon mustard, heavy cream, and lemon juice, scraping up any browned bits from the bottom.
- Simmer the gravy for about 5 minutes, until slightly thickened.
- Serve the crispy pork schnitzel topped with the creamy Dijon gravy, and garnish with fresh parsley.
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