Make Crispy Pork Schnitzel with Dijon Gravy Recipe at Home

Crispy, golden pork schnitzel with dijon gravy brings comfort straight to your dinner table.

Our family recipe traces back generations from austria.

Tender, pounded cutlets create a delectable canvas for rich, tangy sauce.

Flour, eggs, and breadcrumbs combine to craft the perfect crunchy exterior.

Each bite promises a symphony of textures and flavors that dance across your palate.

Simple ingredients transform into an extraordinary meal anyone can master.

You’ll fall in love with this classic dish that feels both nostalgic and exciting.

Let’s whip up something truly memorable tonight.

What Makes Pork Schnitzel with Dijon Gravy a Weeknight Winner

• Quick and Easy Weeknight Delight: Whip up this crowd-pleasing pork schnitzel in just a few simple steps, perfect for busy families craving a delicious homemade meal.
• Crispy Texture Perfection: Experience the ultimate satisfaction of golden-brown, crunchy breading that delivers a mouthwatering crunch with every single bite.
• Versatile Comfort Food: Customize this classic dish with your favorite sides like roasted vegetables, potato salad, or fresh green salad for a complete and satisfying meal.
• Flavor-Packed Dijon Twist: Elevate the traditional schnitzel with a creamy, tangy Dijon gravy that adds a sophisticated and irresistible flavor profile to the classic recipe.

Pork Schnitzel with Dijon Gravy Pantry Breakdown

• Pork Chops: Tender meat pounded thin for classic schnitzel texture.

• All-Purpose Flour, Salt, Black Pepper, Garlic Powder, Paprika: Seasoned coating for crispy exterior.
• Eggs: Binding agent for breading.
• Breadcrumbs: Crisp and golden outer layer.

• Olive Oil, Butter: Provides rich flavor and helps with frying.

• Butter: Base for roux and adds richness.
• All-Purpose Flour: Thickens gravy.
• Chicken Broth: Adds depth of flavor.
• Heavy Cream: Creates smooth and creamy texture.

• Dijon Mustard: Provides tangy and sharp flavor.
• Salt, Black Pepper: Enhances overall seasoning.

Pork Schnitzel with Dijon Gravy: How to Cook It

Step 1: Tenderize Pork Chops

Place each pork chop between plastic wrap sheets. Use a meat mallet or rolling pin to pound the meat until it’s incredibly thin and even. The goal is to create a delicate, uniform thickness that will cook perfectly and become wonderfully crispy.

• Flour
• Salt
• Black pepper
• Garlic powder
• Paprika

• First dish: Mix flour with seasonings
• Second dish: Whisk eggs until well blended
• Third dish: Pour breadcrumbs

Dredge each pork chop first in seasoned flour, then dip completely in beaten eggs, and finally coat thoroughly with breadcrumbs. Press breadcrumbs gently to ensure they stick firmly to the meat.

Step 2: Sizzle and Crisp

Heat a large skillet with olive oil and butter over medium-high heat. The combination creates a rich, golden color and delicious flavor. Carefully place breaded pork chops into the hot pan. Cook each side for 3-4 minutes until they turn a gorgeous golden brown and reach perfect crispiness. The meat should be fully cooked and have a crunchy exterior. Transfer to a paper towel-lined plate to absorb extra oil.

Step 3: Craft Creamy Dijon Sauce

In a saucepan, melt butter over medium heat. Sprinkle flour and stir continuously, cooking until the mixture turns a light golden color. This creates a smooth base for the gravy. Slowly pour in chicken broth, whisking constantly to prevent lumps. Allow the sauce to simmer and thicken for approximately 5 minutes. Stir in heavy cream and Dijon mustard, which adds a tangy richness. Season with salt and pepper to enhance the flavor profile.

Step 4: Plate and Serve

Arrange the crispy schnitzel on serving plates. Generously ladle the creamy Dijon sauce over the top. Serve immediately while hot and enjoy the perfect combination of crunchy meat and velvety sauce. Pair with roasted vegetables, potato salad, or a fresh green salad for a complete meal.

Schnitzel Tips That Crisp Pork and Perfect Dijon Gravy

• Pound with Precision: Use a meat mallet or rolling pin to evenly flatten pork chops, ensuring uniform thickness for consistent cooking and crispy texture.
• Breading Brilliance: Pat pork dry before dredging to help breading stick better and create a crunchier coating that doesn't fall off during frying.
• Oil Temperature Magic: Maintain medium-high heat around 350°F for perfect golden-brown schnitzel without burning the breading or undercooking the meat.
• Gravy Smoothness Secret: Whisk constantly when adding broth to prevent lumps and achieve a silky, rich Dijon sauce that complements the crispy pork.
• Gluten-Free Adaptation: Swap regular flour and breadcrumbs with gluten-free alternatives like almond flour and gluten-free panko for celiac-friendly version.

Pork Schnitzel with Dijon Gravy Storage Guide

• Store leftover schnitzel in an airtight container for up to 3 days. Separate the schnitzel and gravy to prevent soggy breading.
• Wrap individual schnitzels in plastic wrap, then place in freezer bags. Freeze for maximum 2 months. Keep gravy in a separate sealed container.
• Warm schnitzel at 350°F for 10-15 minutes. Place on a wire rack over a baking sheet to maintain crispiness. Avoid microwave to prevent soggy texture.
• Warm gravy in a saucepan over low heat, stirring constantly. Add a splash of chicken broth if too thick. Whisk until smooth and heated through.

Side Picks for Pork Schnitzel

• Pairing Power-Ups for Pork Schnitzel
• Boost Crispy Crunch with Tangy Riesling: Select a chilled German Riesling with bright acidity that cuts through the rich, golden-fried schnitzel and complements the Dijon gravy's sharp mustard notes.
• Match Hearty Flavors with Roasted Vegetables: Prepare a side of roasted Brussels sprouts or caramelized carrots to add earthy sweetness and provide a nutritious balance to the crispy, meaty main dish.
• Elevate with Zesty Potato Salad: Create a traditional German-style potato salad dressed with vinegar, herbs, and a touch of bacon to provide a tangy, refreshing counterpoint to the heavy schnitzel and creamy gravy.
• Refresh with Bright Cucumber Salad: Slice cucumbers thinly, toss with dill, white vinegar, and a pinch of sugar to create a light, cool side that cuts through the schnitzel's richness and adds a clean, crisp element to the plate.

Pork Schnitzel Sauce Styles

• Gluten-Free Schnitzel: Replace wheat flour and breadcrumbs with almond flour and crushed gluten-free crackers for a celiac-friendly version that maintains crispy texture.
• Chicken Variation: Swap pork chops with thinly pounded chicken breasts, keeping the same breading and cooking technique for a lighter protein option.
• Low-Carb Alternative: Use crushed pork rinds instead of breadcrumbs and replace flour with grated parmesan cheese to create a keto-friendly schnitzel with reduced carbohydrate content.
• Vegetarian Option: Substitute pork with breaded portobello mushrooms or cauliflower steaks, following the same breading method and serving with a vegetable-based cream sauce for plant-based eaters.

FAQs

• Can I use a different meat for schnitzel?

Yes, you can replace pork with chicken, turkey, or veal. Just ensure the meat is pounded thin and cooked to the proper internal temperature.

• How do I know the schnitzel is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 145°F (63°C). The meat should be golden brown and have a crispy exterior.

• Is it necessary to pound the meat?

Absolutely. Pounding the meat tenderizes it, ensures even cooking, and creates the classic thin, crispy texture that defines a traditional schnitzel.

• What can I do if the breadcrumbs aren't sticking properly?

Make sure the pork is completely dry before dredging. Pat the meat with paper towels and follow the flour-egg-breadcrumb coating sequence carefully to help the breading adhere.

Pork Schnitzel with Dijon Gravy Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crispy German classic Pork Schnitzel with Dijon Gravy brings comfort straight from Bavaria’s kitchens to your dinner table. Tender pork cutlets wrapped in golden breadcrumbs pair perfectly with tangy mustard sauce, promising a delightful meal you cannot resist.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 boneless pork loin chops
• 1 cup breadcrumbs
• 2 large eggs, beaten
• 1/2 cup all-purpose flour

Seasoning:

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Cooking Fats:

• 2 tablespoons olive oil
• 2 tablespoons butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. Tenderize the pork by gently pounding each chop between plastic wrap until uniformly thin, creating an even surface for crispy coating.
2. Prepare three separate shallow dishes: one with seasoned flour mixture, another with whisked eggs, and the third with breadcrumbs for coating.
3. Carefully dredge each pork chop first in seasoned flour, ensuring complete coverage and shaking off excess.
4. Dip the floured pork into beaten eggs, allowing any drips to fall back into the bowl for an even layer.
5. Completely coat the egg-dipped chop with breadcrumbs, pressing gently to help crumbs adhere smoothly and create a crisp exterior.
6. Heat a combination of olive oil and butter in a large skillet until the fat shimmers and becomes fragrant.
7. Gently place breaded pork chops into the hot skillet, cooking until the bottom turns a rich golden brown, approximately 3-4 minutes.
8. Carefully flip the schnitzel and continue cooking the opposite side until it reaches a deep, uniform golden color and becomes crisp.
9. Transfer the cooked schnitzels to a paper towel-lined plate to absorb excess oil and maintain crispiness.
10. For the Dijon gravy, melt butter in a saucepan and whisk in flour, creating a smooth roux that develops a light golden color.
11. Slowly pour in chicken broth, continuously whisking to prevent lumps and create a smooth, thickening sauce.
12. Incorporate heavy cream and Dijon mustard, stirring until the gravy reaches a consistent, velvety texture.
13. Season the gravy with salt and pepper, tasting and adjusting seasoning as needed.
14. Plate the crispy schnitzels and generously ladle the creamy Dijon gravy over the top, serving immediately for maximum flavor and texture.

Notes

• Tenderize pork by pounding evenly to ensure consistent cooking and prevent tough meat.
• Use panko breadcrumbs for extra crispy texture that stays crunchy longer than traditional breadcrumbs.
• Pat meat completely dry before breading to help coating adhere better and create crispier crust.
• Let schnitzel rest briefly after frying to allow coating to set and prevent soggy breading.
• For gluten-free version, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
• Keep oil temperature consistent around 350°F for perfect golden-brown exterior without burning.
• Drain fried schnitzel on wire rack instead of paper towels to maintain crispiness by preventing steam buildup.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: German

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 1g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 120mg