Pork Schnitzel with Dijon Gravy

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Directions

  1. Prepare the Pork Schnitzel:
    • Place the pork chops between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the pork chops to about 1/4 inch thickness.
    • Season both sides of the pork chops with salt and pepper.
  2. Set Up the Breading Station:
    • In three separate shallow bowls, set up a breading station: one with flour, one with beaten eggs, and one with breadcrumbs.
  3. Bread the Pork Chops:
    • Dredge each pork chop in flour, shaking off the excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the pork chop in breadcrumbs, pressing gently to adhere. Repeat for all chops.
  4. Fry the Schnitzels:
    • In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded pork chops. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain excess oil.
  5. Prepare the Dijon Gravy:
    • In the same skillet, reduce the heat to medium and add the butter. Once melted, whisk in the flour to create a roux. Cook for about 1-2 minutes until golden.
    • Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Allow the gravy to simmer and thicken for about 5 minutes.
    • Stir in the Dijon mustard and season with salt and pepper to taste. If the gravy is too thick, add a little more chicken broth to reach your desired consistency.
  6. Serve:
    • Plate the pork schnitzels and generously spoon the Dijon gravy over the top. Garnish with chopped parsley for a pop of color. Serve with your favorite sides, such as mashed potatoes or steamed vegetables.

Kitchen Equipment Needed

  • Meat mallet or rolling pin
  • Plastic wrap or parchment paper
  • Three shallow bowls
  • Large skillet
  • Whisk
  • Paper towels

Tips and Variations

  • Pork Alternatives: While pork is traditional, you can also use chicken or turkey cutlets for a lighter option. Just adjust the cooking time as needed.
  • Breadcrumbs: Panko breadcrumbs provide an extra crunch, but you can use regular breadcrumbs or even crushed crackers for a different texture.
  • Gravy Variations: Feel free to experiment with the gravy by adding fresh herbs, sautéed onions, or even a splash of white wine for added depth of flavor.

How to Store Leftovers

Store any leftover pork schnitzel and gravy in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the schnitzel in the oven at 350°F (175°C) for about 10-15 minutes and reheat the gravy on the stovetop over low heat, stirring occasionally.

Food and Drink Pairings

Pork schnitzel pairs beautifully with various sides and beverages. Consider serving it with creamy mashed potatoes, roasted vegetables, or a light cucumber salad for balance. For drinks, a crisp white wine like Sauvignon Blanc or a light lager complements the flavors perfectly.

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