Description
Crispy pork schnitzel with Dijon gravy brings German comfort straight to your dinner table, delivering a rich, satisfying meal that feels like a warm hug from a cherished family recipe. Tender pork cutlets breaded and pan-fried to golden perfection get smothered in a creamy, tangy sauce that makes your taste buds dance with pure delight.
Ingredients
Scale
Main Proteins:
- 4 boneless pork chops
- 2 large eggs
Coating and Seasoning:
- ½ cup all-purpose flour
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Sauce and Cooking Ingredients:
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken or beef broth
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Fresh parsley
- Lemon wedges
Instructions
- Nestle each pork chop between plastic wrap sheets. Pound them to a uniform ¼-inch thickness using a meat mallet or rolling pin.
- Arrange three shallow dishes: one with ½ cup flour, another with 2 beaten eggs, and the third with 1 cup breadcrumbs mixed with 1 teaspoon each garlic powder and paprika.
- Coat each pork chop by first dredging in flour, shaking off excess. Dip completely into eggs, then press firmly into seasoned breadcrumb mixture.
- Pour 3 tablespoons vegetable oil into a large skillet. Heat over medium-high to 375°F until oil shimmers slightly.
- Carefully slide breaded pork chops into hot oil. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 145°F.
- Transfer fried schnitzels to a paper towel-lined plate to absorb excess oil.
- Without cleaning the skillet, melt 3 tablespoons butter over medium heat. Add 3 tablespoons flour and whisk constantly for 1-2 minutes.
- Slowly pour 2 cups broth into the roux, whisking continuously to prevent lumps. Simmer for 3-4 minutes until sauce thickens.
- Stir 2 tablespoons Dijon mustard and 1 teaspoon Worcestershire sauce into gravy. Season with salt and pepper.
- Drape warm schnitzel with gravy. Sprinkle chopped parsley and serve with lemon wedges on the side.
Notes
- Pounding the pork chops evenly helps create a tender, consistent schnitzel that cooks quickly and stays crisp.
- Using a three-stage breading process ensures a perfectly crispy, golden-brown coating that adheres well to the meat.
- Letting the breaded schnitzel rest for 10 minutes before frying helps the breading stick and creates a crunchier exterior.
- For a gluten-free version, swap wheat flour and breadcrumbs with almond flour and gluten-free breadcrumbs, which work equally well for coating.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Pork
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 130 mg