Go Back
If you're searching for a dish that combines texture and flavor in a way that tantalizes the taste buds, look no further than Crunchy Pork Schnitzel with Zesty Dijon Gravy. This recipe embodies the essence of comfort food with its crispy exterior and rich, tangy sauce, making it perfect for family dinners, special occasions, or simply when you want to treat yourself to something delicious. In this article, we will delve into the preparation techniques, cooking methods, and essential tips that will help you create this mouth-watering dish that’s sure to impress your family and friends.

Pork Schnitzel with Dijon Gravy

Indulge in the deliciousness of Crunchy Pork Schnitzel with Zesty Dijon Gravy! This recipe showcases a perfectly crispy exterior with tender pork, paired with a tangy gravy that elevates every bite. Ideal for family dinners and special occasions, it’s easy to prepare and sure to impress. Dive into the preparation, cooking techniques, and tips for achieving that perfect crunch and richness. Your taste buds deserve this treat! #PorkSchnitzel #DeliciousRecipes #ComfortFood #HomeCooking
Print Recipe Pin Recipe

Ingredients
  

4 boneless pork chops (about 1/2 inch thick)

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Vegetable oil, for frying

1 tablespoon butter

1 tablespoon all-purpose flour (for gravy)

1 cup chicken broth

2 tablespoons Dijon mustard

1/4 teaspoon dried thyme

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Pork: Place each pork chop between two sheets of plastic wrap. Gently pound them to about 1/4-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

    Set Up Breading Station: In three shallow dishes, set up your breading station:

      - In the first dish, add the flour.

        - In the second dish, whisk the eggs until well combined.

          - In the third dish, mix the breadcrumbs, garlic powder, paprika, and a pinch of salt.

            Bread the Pork: Dredge each pork chop in flour, shaking off the excess. Dip into the egg mixture, and then coat with breadcrumbs, pressing gently to adhere the breadcrumbs to the meat.

              Cook the Schnitzels: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, add the breaded pork chops in batches, frying for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

                Make the Dijon Gravy: In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Once melted, sprinkle in 1 tablespoon of flour, stirring continuously for about 1 minute to form a roux. Slowly whisk in the chicken broth, bringing to a gentle simmer until slightly thickened (about 3-5 minutes). Stir in the Dijon mustard and thyme, mixing well.

                  Serve: Plate the crispy schnitzels and generously drizzle the Dijon gravy over the top. Garnish with fresh chopped parsley.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4