This delicious pork schnitzel is crispy on the outside and tender on the inside, making it a real treat! Plus, it comes with a creamy Dijon gravy that adds the perfect zing.
I love how quick this dish is to whip up on busy nights. Even if my cooking skills aren’t fancy, this schnitzel impresses everyone at the table. Just serve it with some veggies, and you’re set!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are great for schnitzel. You can use thin-cut pork loin or even chicken breasts if you prefer. Both options will still deliver a tasty result!
Breadcrumbs: Panko breadcrumbs add a wonderful crunch, but regular breadcrumbs work too. If you’re gluten-free, try almond flour or crushed gluten-free crackers for a twist.
Dijon Mustard: This is key for the gravy’s flavor. If you’re out of Dijon, you can use whole-grain mustard or even spicy brown mustard for a little kick!
Heavy Cream: For a lighter dish, substitute with half-and-half or whole milk, but the gravy will be less creamy. You might also try coconut cream for a dairy-free option.
How to Get the Perfect Crunch on Your Schnitzel?
Getting that lovely crispy exterior is all about the breading process. Make sure you follow these steps carefully:
- Pound the pork chops thin; about 1/4 inch is key for tenderness and quick cooking.
- Set up a breading station: flour, egg wash, and breadcrumbs help everything stick properly.
- Be generous with pressing the breadcrumbs onto the meat to ensure even coating.
- Fry in hot oil—between 350°F to 375°F—so they cook quickly and get a golden color.
Don’t rush this step; it makes all the difference!
Easy Pork Schnitzel With Creamy Dijon Gravy
Ingredients You’ll Need:
For the Pork Schnitzel:
- 4 boneless pork chops, pounded thin
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water or milk
- 1 1/2 cups breadcrumbs (preferably panko for extra crispiness)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- Vegetable oil or canola oil, for frying
For the Creamy Dijon Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- Salt and black pepper, to taste
Side Suggestions:
- 4 cups broccoli florets, steamed or cooked to your liking
- 4 servings mashed potatoes with butter
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20 minutes to cook, so you can have a delightful meal on the table in about 35 minutes! Perfect for a busy weeknight or a cozy weekend dinner.
Step-by-Step Instructions:
1. Prepare the Pork Schnitzel:
Begin by placing the pork chops between two sheets of plastic wrap or inside a large resealable bag. Use a meat mallet or rolling pin to pound them gently until they’re about 1/4-inch thick. This step makes the meat tender and ensures even cooking. Next, season both sides with salt and pepper.
Now, set up a breading station: put flour in a shallow dish, beat the eggs with a tablespoon of water or milk in a second shallow bowl, and in a third dish, combine breadcrumbs with optional garlic powder and paprika. Dredge each pork chop first in the flour, making sure to shake off the excess. Then, dip into the egg wash, and finally coat generously with the breadcrumb mixture, pressing the crumbs into the meat to help them stick.
2. Cook the Schnitzel:
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot (you can test it by dropping in a few breadcrumbs; they should sizzle), carefully add the breaded pork chops. Cook each side for about 3-4 minutes or until they’re golden brown and cooked through. Use tongs to flip them carefully to avoid splashing hot oil. Once cooked, transfer the schnitzel to a paper towel-lined plate to drain any excess oil.
3. Make the Creamy Dijon Gravy:
While the schnitzel is cooking, you can prepare the gravy. In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture becomes golden and bubbly (this is called a roux). Gradually whisk in the chicken broth, ensuring no lumps form. Next, pour in the heavy cream, Dijon mustard, and Worcestershire sauce (if using). Keep whisking until the gravy becomes smooth and starts to thicken. Finally, add salt and black pepper to taste and remove from heat, keeping it warm.
4. Prepare Your Sides:
While the gravy is cooking, steam the broccoli until it’s bright green and tender, yet still crisp. Prepare your favorite mashed potatoes, and don’t forget to add a dab of butter on top for extra richness!
5. Serve:
To serve, plate each schnitzel and spoon a generous amount of creamy Dijon gravy over the top. Add the mashed potatoes and steamed broccoli on the side, and enjoy your comforting and delicious pork schnitzel meal!
Now you’re ready to dig into a plate full of comforting goodness. Enjoy!
FAQ for Easy Pork Schnitzel With Creamy Dijon Gravy
Can I Use Bone-In Pork Chops Instead of Boneless?
Yes, you can use bone-in pork chops, but they will take longer to cook. Make sure to pound them thin just like the boneless ones for even cooking and tenderness.
How Can I Make This Recipe Gluten-Free?
To make gluten-free pork schnitzel, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. Ensure that all other ingredients are gluten-free too!
What’s the Best Way to Store Leftover Schnitzel?
Store leftover schnitzel in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes to maintain its crispiness.
Can I Freeze the Creamy Dijon Gravy?
Yes, you can freeze the gravy! Allow it to cool completely, then transfer it to an airtight container or a freezer bag. It will keep for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight and reheat gently on the stovetop.
