This easy pork schnitzel is crispy on the outside and juicy inside, making it a family favorite. Topped with a creamy Dijon gravy, it adds a tangy kick that’s just too good!
I love serving this dish with mashed potatoes or a fresh salad. It’s a hit at dinner, and honestly, who doesn’t love a bit of crunch with a creamy sauce? Yum! 😋
Key Ingredients & Substitutions
Pork Chops: I recommend using boneless pork chops for this recipe. They cook evenly and are easy to pound thin. If you prefer, chicken breast or turkey cutlets can be a great alternative!
Breadcrumbs: I love using panko for extra crunch. Regular breadcrumbs work too, but consider adding some herbs or spices to them for added flavor.
Dijon Mustard: The star of the gravy! If you want a milder taste, you can substitute with yellow mustard. Whole grain mustard also adds a nice texture and flavor twist.
Chicken Broth: If you’d like a vegetarian option, vegetable broth can replace chicken broth in the gravy without losing much flavor.
How Do You Get the Perfect Breaded Coating?
The breading process can make or break your schnitzel. Start by seasoning your pounded pork chops with salt and pepper, which is essential for flavor.
- Set up three separate bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
- Coat each pork chop in flour first, shaking off the excess to ensure the egg sticks well.
- Dip it in the egg, then into the breadcrumbs, pressing gently to help them stick.
- Fry in hot oil and butter mixture—this combination gives the schnitzel its crispy texture!
Make sure not to overcrowd the pan; this way, the chops get that lovely golden color. Enjoy your cooking! 😊
Easy Pork Schnitzel with Creamy Dijon Gravy
Ingredients You’ll Need:
For the Pork Schnitzel:
- 4 boneless pork chops, pounded thin (about 1/4 inch thick)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup plain breadcrumbs (or panko for extra crispiness)
- 1/4 cup vegetable oil or canola oil (for frying)
- 1 tablespoon butter (for frying)
For the Creamy Dijon Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme or herbs of choice (optional)
For Serving:
- Mashed potatoes
- Steamed broccoli
How Much Time Will You Need?
This delightful dish will take about 15-20 minutes to prepare and cook, plus additional time for side dishes like mashed potatoes and broccoli if you choose to make them.
Step-by-Step Instructions:
1. Prepare the Pork Schnitzel:
Start by seasoning your pounded pork chops generously on both sides with salt and pepper. This is key for tasty schnitzel!
2. Set Up Your Breading Station:
Create a simple breading station with three shallow bowls: one filled with flour, the next with beaten eggs, and the last with breadcrumbs. This keeps your hands clean and the process flowing smoothly!
3. Bread the Pork Chops:
Take each seasoned pork chop and dredge it in the flour, making sure to shake off any extra. Next, dip it in the egg mixture, and finally coat it evenly with breadcrumbs. Press down gently to ensure they stick well.
4. Heat the Oil:
In a large skillet, heat the oil and butter over medium-high heat. Wait until the mixture is hot before you add the breaded pork chops. This will help create that crispy texture we all love!
5. Fry the Schnitzels:
Carefully add the breaded pork chops to the hot skillet (making sure not to crowd the pan) and fry for about 3-4 minutes on each side, or until they’re golden brown and cooked through. Once done, transfer them to a paper towel-lined plate to drain excess oil.
6. Make the Creamy Dijon Gravy:
Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it’s lightly golden and bubbly, which forms what we call a roux.
7. Add Broth and Cream:
Gradually whisk in the chicken broth, followed by the heavy cream. Keep stirring until the gravy thickens, about 3-5 minutes. It should become creamy and delicious!
8. Season the Gravy:
Mix in the Dijon mustard, and if you like, dried thyme or your favorite herbs. Season with salt and pepper to taste. Give it a final whisk before removing from heat.
9. Spoon the Gravy:
Pour the creamy Dijon gravy generously over the crispy pork schnitzels, making sure to cover them evenly—everyone loves a good sauce!
10. Serve and Enjoy!
Enjoy your schnitzel served alongside fluffy mashed potatoes and steamed broccoli for a balanced and comforting meal. Dig in and savor the flavors!
Enjoy your crispy, juicy pork schnitzel topped with rich, tangy creamy Dijon gravy! 😊
Can I Use Chicken Instead of Pork for This Recipe?
Absolutely! Chicken breasts or thighs can be substituted for the pork chops. Just ensure they are pounded to an even thickness for consistent cooking. The cooking time will be similar, but chicken is best cooked until it reaches an internal temperature of 165°F (75°C).
How Do I Make This Recipe Gluten-Free?
You can easily make this schnitzel gluten-free by using a gluten-free flour blend and gluten-free breadcrumbs. Just ensure all your sauces and broth are also gluten-free to keep everything safe!
Can I Make the Gravy in Advance?
Yes, you can prepare the creamy Dijon gravy in advance! Simply store it in an airtight container in the refrigerator for up to 3 days. When ready to use, reheat on low heat, adding a splash of chicken broth or cream if it thickens too much.
What Should I Do with Leftovers?
Store any leftover schnitzel and gravy separately in airtight containers. The schnitzel can be kept in the refrigerator for up to 3 days. Reheat gently in the oven or skillet to maintain crispiness, and microwave the gravy until warm. Enjoy your delicious leftovers!
