If you’re craving a dish that’s crispy, creamy, and utterly satisfying, look no further than this pork schnitzel with dijon gravy recipe. This classic comfort food is perfect for cozy dinners or when you want to impress your guests with minimal effort. With its golden-brown crust and rich mustard-infused gravy, this pork schnitzel is sure to become a favorite.
What Makes This Pork Schnitzel Special?
The secret to this dish lies in its balance of textures and flavors. The pork cutlets are tender and juicy, coated in a crispy breadcrumb layer, and topped with a velvety dijon gravy that ties everything together. It’s simple to prepare but delivers restaurant-quality results every time.
Ingredients for Pork Schnitzel with Dijon Gravy
Here’s what you’ll need to make this delicious meal:
For the schnitzel:
- 4 boneless pork chops
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons olive oil
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
How to Make Pork Schnitzel with Dijon Gravy
- Prepare the Pork Chops :
Start by pounding the pork chops to an even thickness of about 1/4 inch. Season both sides with salt and pepper. This step ensures the pork cooks evenly and stays tender. - Set Up Your Breading Station :
Place the flour in one bowl, the beaten eggs in another, and mix the breadcrumbs, Parmesan, and paprika in a third bowl. Dredge each pork chop in flour, dip it into the egg, and then coat it generously with the breadcrumb mixture. - Cook the Schnitzel :
Heat olive oil in a skillet over medium heat. Cook each pork schnitzel for 3-4 minutes per side until golden and crispy. Remove them from the pan and keep warm while you prepare the gravy. - Make the Dijon Gravy :
In the same skillet, melt the butter and whisk in the flour to create a roux. Cook for about a minute, then gradually add the chicken broth, whisking constantly to avoid lumps. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until the gravy thickens. - Serve and Enjoy :
Spoon the creamy dijon gravy over the crispy pork schnitzels and serve immediately. Pair with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
Pro Tips for Success
- Pound Thin for Perfection : Thinner pork chops cook faster and stay juicier. Use a meat mallet or rolling pin to achieve the right thickness.
- Double Dip for Extra Crispiness : For an even crunchier coating, dip the pork chops twice in the egg and breadcrumb mixture.
- Adjust the Gravy : If the gravy is too thick, add a splash of chicken broth to reach your desired consistency.
Why You’ll Love This Recipe
This pork schnitzel with dijon gravy is the ultimate comfort food. The crispy exterior gives way to tender pork, while the tangy, creamy gravy adds a burst of flavor. It’s quick to prepare, making it perfect for busy weeknights or special occasions alike.
FAQs About Pork Schnitzel with Dijon Gravy
1. What is pork schnitzel?
Pork schnitzel is a classic dish made from thin, breaded, and fried pork cutlets. It originated in Austria and Germany and is known for its crispy exterior and tender interior. Our version takes it up a notch by serving it with a creamy dijon gravy for extra flavor.
2. Can I use chicken instead of pork?
Absolutely! While traditional schnitzel uses pork, you can substitute it with chicken breasts or thighs. Just pound them thin like the pork chops, and follow the same breading and cooking process.
3. Is it possible to make this recipe gluten-free?
Yes, you can easily adapt this recipe for a gluten-free diet. Use gluten-free breadcrumbs and flour, and ensure your chicken broth and Worcestershire sauce are gluten-free as well.
4. How do I store leftovers?
Store any leftover pork schnitzel and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the schnitzel in the oven at 350°F (175°C) to maintain its crispiness, and warm the gravy on the stovetop.
5. Can I freeze pork schnitzel?
Yes, you can freeze the breaded, uncooked pork schnitzel for up to 3 months. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag. When ready to cook, fry or bake directly from frozen, adding a few extra minutes to the cooking time.
6. What sides pair well with pork schnitzel?
This dish pairs beautifully with mashed potatoes, buttered noodles, roasted vegetables, or a fresh green salad. For a more indulgent meal, try garlic bread or sautéed spinach.
7. Why is my pork schnitzel soggy?
Soggy schnitzel usually happens if the oil isn’t hot enough or if the pork isn’t patted dry before breading. Make sure your oil is at medium-high heat and the pork is completely dry before coating it in flour, egg, and breadcrumbs.
8. Can I make the dijon gravy ahead of time?
Yes, you can prepare the gravy up to 2 days in advance. Store it in the fridge and reheat gently on the stovetop, stirring occasionally to prevent separation.
Final Thoughts
There’s nothing quite like the combination of crispy pork schnitzel and creamy dijon gravy. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to delight. So grab your ingredients and give this classic pork schnitzel recipe a try—it’s a guaranteed winner!
Subtle Keywords Included in FAQs
Even in the FAQs, we’ve naturally integrated keywords like:
- Pork schnitzel recipe
- Dijon gravy
- Gluten-free pork schnitzel
- Pork schnitzel leftovers
- Sides for pork schnitzel