Easy Pork Schnitzel with Creamy Dijon Gravy

Key Ingredients & Substitutions

Pork Cutlets: Boneless pork cutlets are perfect for schnitzel due to their tenderness. If you prefer, chicken cutlets can work as a substitute. You can also use turkey cutlets for a leaner option.

Breadcrumbs: You can use plain or panko breadcrumbs. Panko gives extra crunch, which is my favorite! If you’re out of breadcrumbs, crushed crackers or cornflakes make a great substitute.

Dijon Mustard: For the gravy, Dijon is key because it adds that lovely sharp flavor. If you don’t have Dijon, yellow mustard can work in a pinch, but it’s milder. You could also use whole grain mustard for a different texture.

Heavy Cream: If you’re looking for a lighter option, half-and-half or milk can be swapped in for heavy cream, although you’ll lose some richness. Non-dairy alternatives like coconut cream can also be used for a dairy-free version.

What’s the Best Way to Achieve a Crispy Schnitzel?

Getting that crispy coating is essential for a good schnitzel. The breading process is key! After pounding the pork, make sure to coat each piece well:

• First, dredge in flour and shake off excess – this helps the egg stick.
• Next, dip in beaten egg. Let the excess drip off for an even coating.
• Finally, press into the breadcrumbs firmly. This helps them adhere better during frying.
• When frying, ensure the oil is hot enough; this avoids sogginess. A test is to drop in a breadcrumb – it should sizzle!

Keep an eye on the cooking time. A golden color signals your schnitzel is ready to be flipped. Enjoy that perfect crunch!

Easy Pork Schnitzel with Creamy Dijon Gravy

Ingredients You’ll Need:

For the Pork Schnitzel:

• 4 boneless pork cutlets (about 1/2 inch thick)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (plain or panko)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon paprika (optional)
• Vegetable oil or canola oil, for frying (about 1/4 inch depth)

For the Creamy Dijon Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth (or stock)
• 1/2 cup heavy cream or half-and-half
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce (optional)
• Salt and freshly ground black pepper, to taste

For Serving:

• Mashed potatoes (prepared)
• Steamed broccoli or other green vegetables

How Much Time Will You Need?

This delicious dish takes about 30 minutes of prep and cooking time. You’ll need a bit of time for frying the schnitzels and making the creamy gravy, but trust me, the tasty results are worth it!

Step-by-Step Instructions:

1. Prepare the Pork Schnitzel:

Start by placing the pork cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the cutlets until they are about 1/4 inch thick. Once they’re flattened, season both sides with salt and pepper.

2. Set up the Breading Station:

In shallow dishes, organize your flour, beaten eggs, and a mixture of breadcrumbs mixed with garlic powder and paprika (if you like). This makes it super easy to coat the schnitzels evenly!

3. Bread the Cutlets:

Now it’s time to get those cutlets breaded! First, coat each pork cutlet in flour, shaking off any extra. Then, dip it in the beaten eggs, letting any excess drip off. Finally, press the cutlet into the breadcrumbs, making sure it’s covered well. Set each cutlet aside on a plate once done.

4. Fry the Schnitzel:

Heat about 1/4 inch deep of oil in a large skillet over medium heat until it’s shimmering (you can check by dropping in a breadcrumb to see if it sizzles). Fry the breaded pork cutlets for 3-4 minutes on each side until they are golden brown and cooked through. Once done, move them to a paper towel-lined plate to drain any excess oil.

5. Make the Creamy Dijon Gravy:

In the same skillet, lower the heat to medium-low and add the butter. Let it melt and scrape up any delicious browned bits from the bottom. Whisk in the flour and cook for about 1 minute to create a roux. Gradually add in the chicken broth while whisking, bringing the mixture to a gentle simmer until it thickens. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce (if you’re using it). Season with salt and pepper to taste, and keep warm.

6. Serve:

Finally, plate the crispy pork schnitzels and generously ladle the creamy Dijon gravy over them. Serve with a side of fluffy mashed potatoes and your favorite steamed vegetables for a complete meal. Enjoy!

Dig into your crispy and delicious Easy Pork Schnitzel with that creamy, flavorful Dijon gravy. It’s a comforting and satisfying dish perfect for any day of the week!

FAQ for Easy Pork Schnitzel with Creamy Dijon Gravy

Can I Use Chicken Instead of Pork?

Absolutely! Chicken cutlets work wonderfully in this recipe and can be treated in the same way as pork. Just ensure they are pounded to about 1/4 inch thick for even cooking.

How Can I Make This Recipe Gluten-Free?

To make this schnitzel gluten-free, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives. You can use almond flour or gluten-free all-purpose flour for dredging and gluten-free breadcrumbs for the coating. Adjust cooking times as needed for best results!

Can I Prepare the Gravy Ahead of Time?

Yes, you can make the creamy Dijon gravy ahead of time! Just store it in the refrigerator and reheat gently on the stove when you’re ready to serve. You may need to add a splash of broth or milk to loosen it up if it thickens while stored.

What Are the Best Sides to Serve with Schnitzel?

Mashed potatoes and steamed broccoli are classic sides that complement schnitzel perfectly. You could also serve it with a fresh salad, roasted vegetables, or even pasta for a hearty meal!