This pork schnitzel is crispy, golden, and oh-so-tasty! It’s coated in breadcrumbs and fried to perfection, then smothered in a yummy Dijon gravy that adds a great kick.
I love how this dish gets everyone excited at dinner! Pair it with mashed potatoes or a simple salad for a complete meal. Trust me, you’ll want to make this again and again! 😋
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are ideal for schnitzel, but you can use bone-in chops or even chicken breasts if you prefer. Just remember to adjust cooking times accordingly.
Breadcrumbs: Panko breadcrumbs give an amazing crunch, but regular breadcrumbs can work too. If you want a gluten-free option, use crushed rice cakes or gluten-free breadcrumbs.
Dijon Mustard: Dijon is key for the gravy’s flavor. If you don’t have it, whole grain mustard or even yellow mustard will work in a pinch, but expect a different flavor.
Heavy Cream: For a lighter option, you can substitute half-and-half or even a plant-based cream if you want a dairy-free version.
How Do I Get the Perfect Crust When Frying Schnitzel?
Creating a golden, crispy crust is crucial for schnitzel success. Start by pounding the pork evenly—this helps it cook uniformly. Ensure your oil is hot enough before adding the pork; it should sizzle on contact. Avoid overcrowding the pan to maintain the oil’s temperature.
- Heat oil until it shimmers before adding schnitzels.
- Fry just 2-3 at a time to prevent steaming.
- Flip only once; let each side cook for about 3-4 minutes for that perfect golden color.
How to Make Pork Schnitzel with Dijon Gravy
Ingredients You’ll Need:
For the Pork Schnitzels:
- 4 boneless pork chops (about 1/2 inch thick)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (Panko recommended for extra crunch)
- 1/2 cup vegetable oil (for frying)
For the Dijon Gravy:
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take you about 30 minutes in total. You can expect to spend around 10-15 minutes prepping and breading the pork chops, followed by another 10-15 minutes for frying and making the gravy. Quick and absolutely delicious!
Step-by-Step Instructions:
1. Preparing the Pork Chops:
To start, place each pork chop between two sheets of plastic wrap or parchment paper. This will prevent splattering. Using a meat mallet or a rolling pin, gently pound the pork chops until they are about 1/4 inch thick. Once they are ready, season both sides with salt and pepper to give them a nice flavor.
2. Set Up Breading Station:
Next, it’s time to create your breading station. You will need three shallow bowls. In the first bowl, add the flour. In the second bowl, crack and beat the eggs until they are well mixed. In the third bowl, pour in the breadcrumbs. This setup will help make the breading process smooth.
3. Bread the Pork Chops:
Now, it’s time to coat the pork chops! Take one chop at a time and dredge it in the flour, shaking off any excess. Next, dip it in the beaten eggs, letting any extra egg drip off. Finally, coat it in the breadcrumbs, pressing lightly to make sure they stick. Repeat this for all the pork chops.
4. Fry the Schnitzels:
In a large skillet, heat the vegetable oil over medium heat. When the oil is hot, carefully add 2-3 pork schnitzels into the pan (be careful not to crowd them). Fry each schnitzel for about 3-4 minutes on each side until they are golden brown and cooked through. Once done, transfer them onto a plate lined with paper towels to drain any excess oil.
5. Make the Dijon Gravy:
With the schnitzels done, it’s time to make the gravy in the same skillet for added flavor. Reduce the heat to low and add the butter until it melts. Then pour in the chicken broth and let it simmer for a few minutes, scraping up any browned bits left in the pan. Stir in the heavy cream and Dijon mustard, whisking everything together until smooth. Let the gravy cook for about 3-5 minutes until it thickens slightly. Don’t forget to taste and add salt and pepper if needed!
6. Serve:
Now for the final touch! Arrange the fried pork schnitzels on a serving platter or on individual plates. Drizzle the warm Dijon gravy over them and sprinkle with fresh chopped parsley for a lovely look and added flavor. Enjoy your delicious Pork Schnitzel with Dijon Gravy!
Can I Use Bone-In Pork Chops Instead of Boneless?
Yes, you can! Just be aware that bone-in chops may require a little extra cooking time. Make sure to pound them to an even thickness to ensure they cook evenly and check for doneness with a meat thermometer (145°F is the safe internal temperature for pork).
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream on hand, you can substitute it with half-and-half for a lighter version or use a mixture of milk and butter (1 cup of milk plus 1/4 cup of melted butter). Keep in mind that the sauce might be less rich but still delicious!
How Do I Store Leftover Pork Schnitzel?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the schnitzels in a preheated oven at 350°F for about 10-15 minutes, which helps keep them crispy, or use an air fryer for an even quicker option!
Can I Make the Dijon Gravy Ahead of Time?
Absolutely! You can prepare the gravy ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently on the stove over low heat, adding a splash of broth or cream to bring it back to life if it thickens too much.
