When it comes to comfort food that feels indulgent yet approachable, Pork Schnitzel with Dijon Gravy stands out as a winner. With its golden, crispy breading and a creamy, tangy Dijon sauce, this dish strikes the perfect balance between texture and flavor. It’s an elevated version of a classic breaded cutlet paired with a gravy so luscious, you’ll want to drizzle it over everything.

This recipe holds a special place in my kitchen, combining the nostalgic appeal of European-style cooking with a sauce that adds a modern flair. Whether you’re preparing a hearty family dinner or impressing guests at a gathering, this dish is a guaranteed crowd-pleaser.

The Origins of Pork Schnitzel

Schnitzel originated in Central Europe, with its most famous version being the Wiener Schnitzel from Austria, traditionally made with veal. Pork schnitzel, however, is a popular variation often associated with German cuisine. The thinly pounded meat ensures a tender bite, while the breading delivers a satisfyingly crisp crunch. Adding a Dijon gravy infuses the dish with French-inspired sophistication, bridging two culinary traditions beautifully.

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Ingredients

For the Schnitzel:

• 4 boneless pork chops, pounded to ¼ inch thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup plain breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• Vegetable oil, for frying

For the Dijon Gravy:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 2 tbsp Dijon mustard
• ½ cup heavy cream
• Salt and black pepper, to taste

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Instructions

Preparing the Schnitzel

1. Prepare your breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third.
2. Pound the pork: Place each pork chop between two pieces of plastic wrap and use a meat mallet to pound them to ¼ inch thickness.
3. Bread the pork: Coat each pork chop in flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb mixture, ensuring a full, even coating.
4. Fry the schnitzel: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry each piece for 2–3 minutes per side, or until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain.

Making the Dijon Gravy

1. Create a roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
2. Add the broth: Gradually pour in the chicken broth, whisking constantly to prevent lumps.
3. Finish the sauce: Stir in the Dijon mustard and heavy cream. Simmer for 3–4 minutes until the gravy thickens. Season with salt and pepper to taste.

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Serving Suggestions

Serve the crispy pork schnitzel hot, generously drizzled with the Dijon gravy. Pair it with buttery mashed potatoes, roasted asparagus, or a simple cucumber salad for a complete meal. If you’re feeling adventurous, try serving it with spätzle or sauerkraut for an authentic German-style feast.

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Pro Tips

• For the crispiest schnitzel, ensure the oil is hot enough (around 350°F) before frying. If the oil is too cool, the breading will absorb more oil and lose its crunch.
• Use a wire rack instead of paper towels for draining if you prefer to maintain maximum crispiness.
• You can make the schnitzel gluten-free by substituting the flour and breadcrumbs with gluten-free alternatives.