Pork Schnitzel with Dijon Gravy

Explore the delightful fusion of flavors in this Crunchy Pork Schnitzel with Zesty Dijon Gravy. This classic dish, known for its crispy coating and rich, tangy gravy, is perfect for family dinners or impressing guests at your next gathering. Whether you’re a novice in the kitchen or a seasoned chef, this blog post will guide you through the process of preparing this satisfying meal, ensuring that you achieve delicious results every time.

Pork Schnitzel with Dijon Gravy

Indulge in the mouthwatering flavors of Crunchy Pork Schnitzel with Zesty Dijon Gravy! This delightful dish combines a crispy panko-coated pork schnitzel with a rich and tangy gravy, perfect for family dinners or impressing guests. Dive into a culinary journey with easy-to-follow steps and discover how to elevate your cooking with this gourmet twist on a classic. Enjoy restaurant-quality comfort food at home! #PorkSchnitzel #ComfortFood #DijonGravy #CookingAtHome #CulinaryDelight

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Ingredients

For the Pork Schnitzel:

4 boneless pork chops (about 6 oz each)

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup grated parmesan cheese

1 tsp garlic powder

1 tsp smoked paprika

Vegetable oil, for frying

For the Dijon Gravy:

2 tbsp butter

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 cups chicken broth

2 tbsp Dijon mustard

1 tbsp Worcestershire sauce

2 tbsp heavy cream

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Pork:

- Place a pork chop between two pieces of plastic wrap. Use a meat mallet to pound the pork until it is about 1/4 inch thick. Repeat with the remaining pork chops.

- Season both sides of the pork chops with salt and pepper.

Set Up Breading Station:

- In three separate shallow bowls, set up your breading station:

- In the first bowl, place flour.

- In the second bowl, whisk the eggs.

- In the third bowl, combine panko breadcrumbs, parmesan cheese, garlic powder, smoked paprika, and a pinch of salt.

Bread the Pork:

- Dip each pork chop first into the flour, making sure to coat evenly and shake off excess.

- Next, dip into the beaten eggs, allowing any excess to drip off.

- Finally, press into the breadcrumb mixture, ensuring a good coating on both sides. Set aside on a plate.

Fry the Schnitzels:

- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until shimmering.

- Carefully add the breaded pork chops in batches (avoid overcrowding). Fry for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. Keep warm.

Make the Dijon Gravy:

- In the same skillet used for frying, remove excess oil, leaving about 1 tablespoon in the pan. Add butter and olive oil.

- Add the chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for an additional minute until fragrant.

- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.

- Stir in Dijon mustard and Worcestershire sauce, and bring to a simmer. Reduce heat and let it thicken for about 5 minutes.

- Finally, whisk in the heavy cream and season with salt and pepper to taste.

Serve:

- Place each pork schnitzel on a plate, generously drizzle with the Dijon gravy, and garnish with freshly chopped parsley.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings