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.
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
Instructions
Preparing the Schnitzel
- 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.
- 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.
- 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.
- 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
- 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.
- Add the broth: Gradually pour in the chicken broth, whisking constantly to prevent lumps.
- 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.
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.
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.
Crispy Pork Schnitzel with Rich Dijon Gravy: A Classic Recipe with a Twist
Ingredients
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for gravy)
- 2 tbsp Dijon mustard
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- 4 boneless pork chops (about 1-inch thick)
- 2 large eggs
- Oil for frying
Instructions
- Begin by preparing the pork chops. If they're thick, pound them to about 1/2 inch thickness.
- Set up a breading station: place the flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with garlic powder, smoked paprika, salt, and pepper in a third.
- Dredge each pork chop in flour, dip in eggs, and then coat with breadcrumbs, pressing gently to adhere.
- In a large skillet, heat oil over medium-high heat. Once hot, add the breaded pork chops and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove and keep warm.
- For the gravy, in the same skillet, melt the butter. Whisk in the 2 tbsp of flour and cook for a minute to form a roux.
- Slowly whisk in the chicken broth and Dijon mustard, stirring until the mixture thickens. Season with salt and pepper to taste.
- Serve the crispy schnitzel drizzled with the rich Dijon gravy.
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