Description

Crispy, golden pork schnitzels paired with a rich and creamy Dijon gravy make this dish a comforting and flavorful dinner. Perfect for family meals or special occasions!

Ingredients

Units Scale

For the Schnitzel:

4 boneless pork chops
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon paprika
Salt and pepper, to taste
3 tablespoons olive oil

For the Dijon Gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce

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Instructions

Prepare the Pork Chops:
- Pound the pork chops to about 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
Set Up the Coating Station:
- Prepare three shallow bowls: one with flour, one with whisked eggs, and the third with breadcrumbs mixed with Parmesan cheese and paprika.
Bread the Pork Chops:
- Dredge each pork chop in flour, ensuring an even coat. Dip into the whisked eggs, then press firmly into the breadcrumb mixture. Shake off any excess.
Cook the Schnitzel:
- Heat olive oil in a large skillet over medium heat. Cook each pork chop for 3–4 minutes per side or until golden brown and crispy. Transfer to a plate and keep warm.
Make the Dijon Gravy:
- In the same skillet, melt butter over medium heat. Add the flour and whisk continuously for 1 minute to form a roux.
- Slowly pour in chicken broth, whisking constantly to prevent lumps. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 2–3 minutes until the gravy thickens.
Serve:
- Pour the creamy Dijon gravy over the schnitzels. Serve hot with your choice of side dishes like mashed potatoes or a fresh salad.

Notes

Crispier Schnitzel: Use panko breadcrumbs for an extra-crispy coating.
Storage Tip: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven or skillet to retain crispiness.
Pairings: Goes well with steamed vegetables, buttered noodles, or a tangy cucumber salad.