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Pork Schnitzel with Dijon Gravy

A delightful comfort food featuring crispy fried pork schnitzel topped with a creamy, tangy Dijon gravy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, German
Calories: 550
Ingredients Method Notes

Ingredients
  

Pork Schnitzel Ingredients
  • 4 pieces boneless pork loin chops Ensure they are fresh for best flavor and tenderness.
  • 1/2 cup all-purpose flour Consider using almond flour or a gluten-free blend for gluten-free option.
  • 2 large eggs, beaten Room temperature eggs work best.
  • 1 cup breadcrumbs Panko recommended for extra crunch.
  • 1 teaspoon salt Perk up the flavors.
  • 1/2 teaspoon black pepper Freshly ground is best.
  • 1/2 teaspoon garlic powder Essential for flavor.
  • 1/2 teaspoon paprika Adds color and mild sweetness.
  • 2 tablespoons olive oil Can also use vegetable oil.
  • 2 tablespoons butter Unsalted is preferred.
Dijon Gravy Ingredients
  • 2 tablespoons all-purpose flour For thickening the gravy.
  • 1 cup chicken broth Homemade is ideal, but store-bought works too.
  • 1/2 cup heavy cream For a creamy texture.
  • 2 tablespoons Dijon mustard Use high-quality for best flavor.

Method
 

Preparation
  1. Pound each pork chop between two sheets of plastic wrap to 1/4-inch thickness using a meat mallet.
  2. In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika. Beat the eggs in a separate bowl. Place the breadcrumbs in a third dish.
  3. Dredge each pork chop in the flour mixture, dip into the beaten eggs, and coat generously with breadcrumbs.
Cooking
  1. In a large skillet, heat olive oil and butter over medium-high heat.
  2. Fry the coated pork chops for about 3–4 minutes on each side until golden brown and fully cooked.
  3. Transfer them to a plate lined with paper towels to drain excess oil.
Making the Gravy
  1. In a saucepan over medium heat, melt the remaining butter and stir in 2 tablespoons of flour, whisking continuously until light golden.
  2. Gradually add chicken broth while whisking continuously, then simmer and thicken for about 5 minutes.
  3. Stir in heavy cream and Dijon mustard, mixing until fully combined. Season with salt and pepper.
Serving
  1. Plate the schnitzel and generously top with the Dijon gravy. Serve hot with sides like mashed potatoes or a fresh garden salad.

Notes

Allow leftovers to cool completely before storing in an airtight container, lasting up to 3 days in the refrigerator. To reheat, bake in the oven for crispiness. You can bread the pork a day ahead and fry just before serving.