Crispy, golden pork schnitzel meets rich and tangy Dijon mustard gravy in this comforting, crowd-pleasing dish. It’s a classic European-inspired meal that combines crisp texture with creamy, savory flavors. Perfect for dinner any day of the week, especially when paired with mashed potatoes, buttered noodles, or a simple green salad.
🛒 Ingredients
For the Pork Schnitzel:
- 4 boneless pork loin chops (pounded to 1/4-inch thickness)
- Salt and freshly ground black pepper (to taste)
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup plain breadcrumbs (or panko for extra crunch)
- 1/2 teaspoon paprika (optional, for flavor)
- Vegetable oil (for frying)
For the Creamy Dijon Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups chicken broth (preferably low-sodium)
- 1/2 cup heavy cream (or whole milk for a lighter option)
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce (optional, for depth)
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish – optional)
👨🍳 Instructions
Step 1: Prepare the Pork Schnitzel
- Pound the Pork: Place each pork chop between two pieces of plastic wrap or parchment paper and pound to about 1/4 inch thickness using a meat mallet or rolling pin.
- Season: Lightly season both sides with salt and pepper.
- Dredge:
- Set up 3 shallow bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs mixed with milk
- Bowl 3: Breadcrumbs mixed with paprika
- Dredge each pork cutlet in the flour (shake off excess), dip into the egg wash, then coat evenly in breadcrumbs. Press gently so crumbs adhere.
- Set up 3 shallow bowls:
- Fry:
- In a large skillet, heat about 1/4 inch of oil over medium-high heat.
- Once hot (a breadcrumb should sizzle on contact), add the pork in batches. Fry for 3–4 minutes per side until golden brown and cooked through (internal temp 145°F/63°C).
- Transfer to a paper towel-lined plate and keep warm in a low oven (around 200°F/95°C).
Step 2: Make the Creamy Dijon Gravy
- Make Roux:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes, until lightly golden and bubbly (this removes the raw flour taste).
- Add Liquids:
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps.
- Stir in the cream and bring to a gentle simmer. The sauce will thicken slightly.
- Flavor It:
- Stir in Dijon mustard and Worcestershire sauce.
- Taste and season with salt and pepper as needed.
Step 3: Serve
- Plate each pork schnitzel on a serving dish or plate.
- Spoon the creamy Dijon gravy generously over the top.
- Garnish with fresh parsley if desired.
- Serve immediately with your favorite sides.
🍽️ Serving Suggestions:
- Creamy mashed potatoes or German-style potato salad
- Buttered egg noodles or spaetzle
- Steamed green beans or a crisp cucumber salad
- A cold beer or chilled white wine (like Riesling or Chardonnay)
✅ Tips for Success:
- Pound Evenly: Thin, even schnitzels cook quickly and stay juicy.
- Breadcrumbs: Panko gives extra crispiness, but regular breadcrumbs work just fine.
- Don’t overcrowd the pan: Fry in batches to maintain oil temperature.
- Gravy thickness: If it’s too thick, add a splash of broth or cream; too thin, simmer a little longer.