This Easy Pork Schnitzel is crispy and golden on the outside, with tender pork on the inside. The creamy Dijon gravy adds a tasty twist that you won’t want to miss!
I love serving this schnitzel with mashed potatoes or steamed veggies. It’s an easy way to impress guests without sweating in the kitchen. Who doesn’t love a meal that’s both fancy and simple? 😄
Key Ingredients & Substitutions
Pork Chops: The star of this dish! Boneless pork chops work best for ease of cooking. If you want a leaner option, chicken breasts can substitute well. Just remember to pound them thin for best results!
Breadcrumbs: Traditional breadcrumbs give a nice crunch. You can use Panko breadcrumbs for a lighter, extra crispy texture. If gluten-free, go for almond flour or gluten-free breadcrumbs—both will still give a good coat.
Dijon Mustard: This brings great flavor to the gravy. If you’re out of Dijon, yellow mustard is an okay substitute, though it’s less strong. You could even sprinkle in some whole grain mustard for added texture.
Cream: Heavy cream makes the gravy rich and luscious. You can replace it with half-and-half if you want a lighter version. For a dairy-free option, try coconut cream or a non-dairy milk thickened with cornstarch.
How Can I Achieve a Perfectly Crispy Schnitzel?
The secret to crispy schnitzel is all in the frying technique! Let’s make sure you get that golden, satisfying crunch:
- Start with dry pork chops. Pat them with a paper towel before dredging, it helps the coating stick better.
- Heat the oil until it shimmers before adding pork. A small breadcrumb should sizzle when dropped in.
- Do not overcrowd the pan. Cook in batches if necessary to avoid lowering the oil temperature.
- After frying, let schnitzels rest on paper towels to absorb excess oil; it keeps them crispy!
Follow these steps, and you’ll have a gorgeous, crispy schnitzel every time! Enjoy your cooking adventure!
Easy Pork Schnitzel with Creamy Dijon Gravy
Ingredients You Will Need:
For the Schnitzel:
- 4 boneless pork chops, pounded thin
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1 to 1 ½ cups breadcrumbs (plain or seasoned)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- Vegetable oil, for frying (about ¼ inch depth in pan)
For the Creamy Dijon Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 teaspoon Dijon mustard
- ½ cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
For Serving:
- Mash potatoes
- Steamed broccoli or your preferred vegetable
Time Needed:
This delicious recipe will take about 15 minutes for preparation and about 20 minutes for cooking, giving you a total of around 35 minutes to meal time. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Schnitzel:
Begin by placing each pork chop between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the pork until it is about ¼-inch thick. Once flattened, season both sides of each pork chop with salt and pepper.
2. Set Up the Dredging Stations:
Next, prepare three shallow dishes. In the first dish, add the flour. In the second dish, whisk together the eggs and milk or water until well combined. In the third dish, combine breadcrumbs with optional garlic powder and paprika if desired.
3. Coat the Pork:
It’s time to coat the pork! First, dredge each pork chop in the flour, shaking off any excess. Then, dip it into the egg mixture, letting any extra drip off. Finally, coat the pork chop with breadcrumbs, pressing gently to make sure they stick well.
4. Cook the Schnitzel:
In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat until it shimmers. Carefully add the pork schnitzels to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry each schnitzel for about 3-4 minutes on each side, or until golden brown and cooked through. Once done, transfer them to a paper towel-lined plate to drain any excess oil.
5. Make the Creamy Dijon Gravy:
In a medium saucepan, melt the butter over medium heat. Add in the flour, whisking constantly for about 1 minute to create a roux. Gradually whisk in the chicken broth, ensuring that no lumps form. Next, stir in the Dijon mustard and heavy cream. Cook while stirring frequently until the gravy thickens, approximately 3-5 minutes. Season to taste with salt and black pepper.
6. Serve:
Once everything is ready, plate the crispy pork schnitzel and pour the creamy Dijon gravy generously over the top. Pair it with creamy mashed potatoes and steamed broccoli or any vegetable of your choice for a delightful meal!
Enjoy your Easy Pork Schnitzel with Creamy Dijon Gravy—a comforting meal with crispy pork and rich, tangy sauce that’s sure to please!
Frequently Asked Questions (FAQ)
Can I Use Chicken Instead of Pork?
Absolutely! Chicken breasts are a great substitute for pork chops. Just remember to pound them thin for even cooking, similar to the pork schnitzel.
How Do I Store Leftovers?
Store any leftover schnitzel and gravy in airtight containers in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or on the stovetop to maintain crispiness.
Can I Make the Gravy Ahead of Time?
Yes, you can prepare the gravy ahead of time and store it in the fridge. Just reheat it gently on the stove, stirring frequently, and add a splash of broth or water if it thickens too much.
What Can I Serve with Pork Schnitzel?
While mashed potatoes are a classic pairing, feel free to serve schnitzel with rice, pasta, or a fresh salad. Roasted vegetables also make a great side dish to round out your meal!
