Description: Delight in this classic German-inspired dish featuring crispy, golden-brown pork schnitzel smothered in a luscious Dijon mustard gravy. This recipe transforms simple ingredients into an elegant and satisfying meal, perfect for a cozy weeknight dinner or a special occasion. The tender pork, coated in crunchy breadcrumbs, pairs beautifully with the rich and tangy gravy, creating a symphony of flavors that will leave you craving more.
Ingredients:
- For the Pork Schnitzel:
- 4 boneless pork chops, about 1/2 inch thick
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs (for extra crispiness, but regular breadcrumbs work too)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, or vegetable oil, for frying
- For the Dijon Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dried thyme (optional, but adds a lovely depth of flavor)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Preparation:
Step 1: Prepare the Pork Cutlets
- Place each pork chop between two sheets of plastic wrap or in a large resealable bag.
- Using a meat mallet or rolling pin, pound the pork chops to an even thickness of about 1/4 inch. This tenderizes the meat and ensures even cooking.
- Season both sides of the flattened pork chops generously with salt, pepper, garlic powder, and onion powder.
Step 2: Set Up the Breading Station
- In a shallow dish, place the all-purpose flour.
- In a second shallow dish, whisk the eggs lightly.
- In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, and paprika. Mix well to ensure even distribution.
Step 3: Bread the Pork Schnitzel
- Take one pork chop and dredge it in the flour, ensuring it is fully coated. Shake off any excess flour.
- Dip the floured pork chop into the beaten eggs, coating it completely. Allow any excess egg to drip off.
- Press the pork chop into the breadcrumb mixture, making sure the breadcrumbs adhere well to both sides. Press gently to ensure a good coating.
- Repeat the breading process with the remaining pork chops.
Step 4: Cook the Pork Schnitzel
- Heat the olive oil in a large skillet over medium heat. Make sure the oil is hot enough to sizzle when a breadcrumb is dropped in, but not so hot that it burns the breading.
- Carefully place the breaded pork schnitzels into the hot skillet, being careful not to overcrowd the pan. Cook in batches if necessary.
- Cook for approximately 3-4 minutes per side, or until the pork is golden brown and crispy, and the internal temperature reaches 145°F (63°C).
- Remove the cooked pork schnitzels from the skillet and place them on a wire rack to drain excess oil and maintain their crispiness.
Step 5: Prepare the Dijon Gravy
- In the same skillet (after removing the pork schnitzel), melt the butter over medium heat.
- Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, to create a roux. This will help thicken the gravy.
- Gradually pour in the chicken broth, whisking continuously to prevent lumps from forming.
- Bring the mixture to a simmer, then stir in the heavy cream, Dijon mustard, Worcestershire sauce, and dried thyme (if using).
- Reduce the heat to low and simmer for about 5-7 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
- Season the gravy with salt and pepper to taste.
Step 6: Assemble and Serve
- Place the cooked pork schnitzels on a serving platter.
- Spoon the creamy Dijon gravy generously over the schnitzels.
- Garnish with chopped fresh parsley, if desired.
- Serve immediately and enjoy!
Why you will love this recipe:
This Pork Schnitzel with Dijon Gravy is a winner for several reasons. Firstly, the combination of textures is simply irresistible. The crispy, golden-brown coating of the schnitzel gives way to a tender and juicy pork interior. Secondly, the Dijon gravy is the perfect complement, adding a rich, tangy, and slightly savory element that elevates the entire dish. The recipe is also relatively straightforward to make, using readily available ingredients. It’s a fantastic way to turn an ordinary pork chop into an extraordinary meal that the whole family will enjoy. Finally, it’s incredibly versatile – you can serve it with a variety of sides, making it a customizable and satisfying dish.
Serving Suggestions:
Pork Schnitzel with Dijon Gravy is a versatile dish that pairs well with a variety of sides. Here are a few suggestions:
- Mashed Potatoes: Creamy mashed potatoes provide a comforting base to soak up the delicious gravy.
- Spaetzle: These soft egg noodles are a classic German accompaniment to schnitzel.
- Roasted Vegetables: Asparagus, Brussels sprouts, or green beans make a healthy and flavorful side dish.
- German Potato Salad: A tangy German potato salad complements the richness of the schnitzel and gravy.
- Simple Green Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the heavier dish.
- Egg Noodles: Buttered egg noodles work great!
Tips:
- Pounding the Pork: Pounding the pork chops to an even thickness is crucial for even cooking. Ensure that they are not too thin, or they will dry out quickly.
- Breadcrumb Crispness: For an extra crispy schnitzel, use panko breadcrumbs and make sure the oil is hot enough before adding the pork.
- Gravy Consistency: Adjust the amount of chicken broth to achieve your desired gravy consistency. If the gravy is too thick, add a little more broth; if it’s too thin, simmer for a few more minutes.
- Make Ahead: The pork schnitzels can be breaded ahead of time and stored in the refrigerator for up to 24 hours before cooking. This makes the recipe perfect for meal prepping.
- Gravy Variations: For a richer gravy, use bone broth instead of regular chicken broth. You can also add a splash of dry white wine to the gravy for extra flavor.
Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 550-650
- Protein: 40-45g
- Sodium: 600-800mg (depending on the sodium content of the broth and seasonings)
Conclusion:
Pork Schnitzel with Dijon Gravy is a delightful and satisfying dish that brings together crispy, tender pork and a rich, flavorful gravy. It’s a perfect choice for a cozy weeknight dinner or a special occasion, and its versatility allows you to customize it with your favorite sides. With its relatively simple preparation and readily available ingredients, this recipe is sure to become a family favorite. Enjoy the delightful combination of textures and flavors in this classic German-inspired dish!
5 Questions and Answers About This Recipe:
- Can I use chicken or veal instead of pork?
- Yes, you can definitely substitute chicken or veal for pork in this recipe. Just make sure to adjust the cooking time accordingly, as chicken and veal may cook faster than pork. The key is to ensure that the meat is cooked through to a safe internal temperature.
- What can I use if I don’t have heavy cream for the gravy?
- If you don’t have heavy cream, you can use half-and-half or even whole milk as a substitute. However, keep in mind that the gravy will be slightly thinner if you use a lower-fat dairy product. You might want to simmer it for a few extra minutes to help it thicken.
- Can I bake the pork schnitzel instead of frying it?
- Yes, you can bake the pork schnitzel for a healthier option. Preheat your oven to 400°F (200°C). Place the breaded schnitzels on a baking sheet lined with parchment paper and drizzle with a little olive oil. Bake for about 15-20 minutes, or until the schnitzels are golden brown and cooked through, flipping halfway through.
- How long can I store leftovers?
- Leftover pork schnitzel and Dijon gravy can be stored in the refrigerator for up to 3-4 days. Make sure to store them in separate airtight containers to prevent the schnitzel from becoming soggy. Reheat the schnitzel in the oven or a skillet to maintain its crispiness, and reheat the gravy separately in a saucepan or microwave.
- Can I add other herbs or spices to the breadcrumb mixture or gravy?
- Absolutely! Feel free to experiment with different herbs and spices to customize the flavor to your liking. For the breadcrumb mixture, you could add dried parsley, oregano, or a pinch of cayenne pepper for a little heat. For the gravy, consider adding a bay leaf while simmering or a dash of smoked paprika for a deeper flavor.
