Description: Crispy, golden-brown pork schnitzel, pounded thin and coated in seasoned breadcrumbs, elevated by a luscious Dijon mustard gravy. This recipe combines the comforting crunch of perfectly cooked pork with the sophisticated tang of a creamy, flavorful sauce. It’s a satisfying and surprisingly easy-to-make dish that’s perfect for a weeknight dinner or a special occasion.
Ingredients:
- For the Pork Schnitzel:
- 4 boneless pork chops (about 6 ounces each), center-cut
- ½ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup breadcrumbs (plain or panko), preferably finely ground
- ¼ cup grated Parmesan cheese
- 1 teaspoon paprika
- 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 (low-sodium preferred)
- ½ cup heavy cream
- 2 tablespoons Dijon mustard (use a good quality mustard for the best flavor)
- 1 teaspoon Worcestershire sauce
- Fresh parsley, chopped (for garnish, optional)
Preparation:
Step 1: Prepare the Pork Chops
Place each pork chop between two sheets of plastic wrap (or in a large zip-top bag). Use a meat mallet or rolling pin to pound the pork chops to an even thickness of about ¼-inch. This tenderizes the meat and ensures even cooking. Be careful not to tear the pork. Once pounded, season both sides of each pork chop generously with salt and freshly ground black pepper.
Step 2: Set Up the Breading Station
Prepare a breading station by setting up three shallow bowls or plates. In the first bowl, place the all-purpose flour. In the second bowl, add the lightly beaten eggs. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, and paprika. Mix well to ensure the Parmesan and paprika are evenly distributed throughout the breadcrumbs. The Parmesan adds a savory umami note and helps the breadcrumbs crisp up beautifully, while the paprika provides a subtle smoky flavor and a beautiful color.
Step 3: Bread the Pork Schnitzel
Take one pounded pork chop and dredge it thoroughly in the flour, ensuring that all sides are coated. Shake off any excess flour. Next, dip the floured pork chop into the beaten eggs, making sure it’s completely submerged. Allow any excess egg to drip off. Finally, press the egg-coated pork chop firmly into the breadcrumb mixture, coating both sides completely. Ensure the breadcrumbs adhere well by pressing them gently onto the pork. Repeat this process with the remaining pork chops.
Step 4: Cook the Pork Schnitzel
Heat the olive oil (or vegetable oil) in a large skillet over medium heat. The oil should be shimmering but not smoking. Carefully place the breaded pork schnitzels into the hot skillet, being careful not to overcrowd the pan. Cook in batches if necessary to ensure even browning. Cook each schnitzel for approximately 3-4 minutes per side, or until golden brown and crispy. The internal temperature of the pork should reach 145°F (63°C). Use a meat thermometer to ensure doneness.
Step 5: Keep Warm
Once the pork schnitzels are cooked through and golden brown, remove them from the skillet and place them on a wire rack lined with paper towels to drain any excess oil. This will help keep them crispy. If you’re not serving them immediately, keep them warm in a preheated oven (200°F or 93°C) until ready to serve.
Step 6: Prepare the Dijon Gravy
While the pork schnitzels are cooking or resting, prepare the Dijon gravy. In the same skillet (after removing any excess oil), melt the unsalted butter over medium heat. Once the butter is melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the gravy. Be careful not to burn the roux, as it will impart a bitter taste to the gravy.
Step 7: Make the Gravy
Gradually add the chicken broth to the roux, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken. Bring the gravy to a simmer, then reduce the heat to low and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency.
Step 8: Add Flavor and Finish
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Mix well to combine. Taste the gravy and adjust the seasoning as needed with salt and freshly ground black pepper. Simmer for another minute or two to allow the flavors to meld together.
Step 9: Serve
Pour the creamy Dijon gravy generously over the crispy pork schnitzels. Garnish with fresh chopped parsley, if desired. Serve immediately.
Why You Will Love This Recipe:
This Pork Schnitzel with Dijon Gravy is a guaranteed crowd-pleaser for several reasons:
- Crispy Perfection: The pounded pork chops, coated in seasoned breadcrumbs and pan-fried to golden perfection, offer a satisfying crunch with every bite.
- Flavorful Gravy: The Dijon mustard gravy is rich, creamy, and tangy, complementing the savory pork beautifully. It adds a sophisticated touch to a classic dish.
- Easy to Make: Despite its impressive flavor, this recipe is surprisingly simple to prepare. The steps are straightforward, and the ingredients are readily available.
- Versatile: This dish can be served with a variety of sides, making it suitable for both casual weeknight dinners and more formal occasions.
- Comfort Food with a Twist: It’s a comforting dish that takes the traditional schnitzel to the next level with its flavorful gravy.
Serving Suggestions:
- Classic Sides: Serve with mashed potatoes, roasted potatoes, spaetzle, or potato salad.
- Vegetable Accompaniments: Pair with green beans, asparagus, sautéed spinach, or a simple green salad.
- Bread: Crusty bread or rolls are perfect for soaking up the delicious Dijon gravy.
- Lemon Wedge: A squeeze of fresh lemon juice can brighten up the flavors of the schnitzel and gravy.
Tips:
- Pound Evenly: Pounding the pork chops to an even thickness is crucial for even cooking and tenderizing the meat.
- Don’t Overcrowd the Pan: Cook the schnitzels in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy schnitzels.
- Use Fresh Breadcrumbs: Fresh breadcrumbs will give the schnitzel a lighter, crispier texture than dried breadcrumbs. You can make your own by pulsing stale bread in a food processor.
- Adjust the Mustard: Adjust the amount of Dijon mustard in the gravy to your liking. For a milder flavor, use less mustard. For a more intense flavor, use more.
- Deglaze the Pan: If there are any browned bits stuck to the bottom of the pan after cooking the schnitzels, deglaze the pan with a splash of white wine or chicken broth before making the gravy. This will add extra flavor to the gravy.
- Make Ahead: You can bread the pork schnitzels ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to keep them covered to prevent them from drying out. The gravy can also be made ahead of time and reheated before serving.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 550-650
- Protein: 40-50g
- Sodium: 600-800mg (depending on the sodium content of the broth and seasonings)
Conclusion:
Pork Schnitzel with Dijon Gravy is a delightful dish that offers a perfect balance of textures and flavors. The crispy, golden-brown schnitzel paired with the creamy, tangy Dijon gravy is a match made in culinary heaven. This recipe is relatively easy to make and can be customized to your liking. Whether you’re looking for a comforting weeknight meal or a special occasion dish, this Pork Schnitzel with Dijon Gravy is sure to impress. Enjoy!
Questions and Answers about this recipe:
Q1: Can I use different types of breadcrumbs?
A: Absolutely! While the recipe calls for plain or panko breadcrumbs, you can experiment with different types. Seasoned breadcrumbs can add extra flavor, or you can use gluten-free breadcrumbs for a gluten-free option. Just be sure the breadcrumbs are finely ground for the best texture.
Q2: Can I use a different type of mustard in the gravy?
A: Yes, you can! While Dijon mustard is recommended for its classic flavor, you can use other types of mustard such as whole-grain mustard or even a spicy brown mustard. Keep in mind that the flavor profile of the gravy will change depending on the type of mustard you use. Start with a smaller amount and add more to taste.
Q3: Can I bake the schnitzel instead of frying it?
A: Yes, you can bake the schnitzel for a healthier option. Preheat your oven to 400°F (200°C). Place the breaded pork schnitzels on a baking sheet lined with parchment paper. Drizzle with a little olive oil or cooking spray. Bake for 15-20 minutes, or until golden brown and cooked through, flipping halfway through. Baking will result in a slightly less crispy schnitzel compared to frying, but it’s still a delicious and healthier alternative.
Q4: Can I make this recipe ahead of time?
A: Yes, you can prepare several components of this recipe ahead of time. The pork schnitzels can be breaded and stored in the refrigerator for up to 24 hours. The gravy can also be made ahead of time and reheated before serving. If you’re making the gravy ahead of time, you may need to add a little extra chicken broth or cream when reheating to thin it out.
Q5: What can I do if my gravy is too thick or too thin?
A: If your gravy is too thick, gradually add more chicken broth or heavy cream, whisking constantly until you reach your desired consistency. If your gravy is too thin, you can thicken it by simmering it for a few more minutes, allowing some of the liquid to evaporate. Alternatively, you can whisk together a slurry of 1 tablespoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering gravy. Cook for a minute or two until the gravy thickens.
