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