This easy pork schnitzel is golden and crispy, with a deliciously creamy Dijon gravy that adds a tangy kick. It’s a fun and hearty dish everyone will love!
Honestly, the best part is the gravy. I can’t help but drench everything in it! Serve this schnitzel with some mashed potatoes or veggies for a perfect meal. Yum!
Key Ingredients & Substitutions
Pork Cutlets: Thin boneless pork cutlets work best for schnitzel. If you can’t find cutlets, you can buy a pork loin and slice it yourself. Chicken breasts or turkey cutlets are great alternatives too, especially for a lighter version.
Breadcrumbs: Panko breadcrumbs give a nice crunch. If you can’t find panko, regular breadcrumbs will work, but might be slightly less crispy. For a gluten-free option, use crushed cornflakes or gluten-free bread crumbs.
Dijon Mustard: Dijon lends a wonderful tang to the gravy. If you prefer a milder flavor, try yellow mustard or even spicy brown mustard for a kick. If you’re avoiding mustard, a bit of lemon juice can add brightness instead.
How Do I Get the Perfect Fry on My Schnitzel?
The frying technique is crucial for achieving that crispy, golden exterior. Here’s what to focus on:
- Ensure your oil is hot enough by testing it with some breadcrumbs. They should sizzle immediately.
- Don’t overcrowd the skillet. Fry in batches to keep the oil temperature steady, which prevents soggy schnitzel.
- Flip carefully with tongs or a spatula to maintain the crust.
Let it rest for a minute on paper towels once fried. This helps absorb excess oil. Enjoy that crunch!
Easy Pork Schnitzel With Creamy Dijon Gravy
Ingredients You’ll Need:
For the Pork Schnitzel:
- 4 boneless pork cutlets (approx. 1/4 inch thick)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water or milk
- 1 1/2 cups breadcrumbs (preferably panko for extra crunch)
- 1/2 teaspoon garlic powder (optional)
- Vegetable oil, for frying (about 1/4 inch in a large skillet)
For the Creamy Dijon Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups 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:
- Mash potatoes with butter
- Steamed broccoli florets
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and an additional 10-15 minutes of cooking time. In total, you can enjoy your homemade schnitzel with creamy gravy in about 35-40 minutes!
Step-by-Step Instructions:
1. Preparing the Pork Cutlets:
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 them until they’re about 1/4 inch thick. This helps them cook evenly. Once flattened, season both sides generously with salt and pepper.
2. Setting Up the Breading Station:
Next, you’ll create a breading station to give your schnitzel a crispy outer layer. On one plate, place the all-purpose flour; in another bowl, whisk together the eggs and water (or milk). In a third bowl, mix the breadcrumbs and add garlic powder if you’re using it.
3. Breading the Pork Cutlets:
Take each pork cutlet and dredge it in the flour first, shaking off any extra. Then, dip it into the egg mixture, ensuring it’s fully coated. Finally, press it into the breadcrumbs to cover completely. Make sure to press down lightly to help the breadcrumbs stick well.
4. Frying the Schnitzel:
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. To check if the oil is hot enough, sprinkle a few breadcrumbs into the oil; they should sizzle right away. Fry each pork cutlet for about 3-4 minutes on each side or until they are golden brown and cooked through. Once done, transfer them to a plate lined with paper towels to drain off any excess oil.
5. Making the Creamy Dijon Gravy:
After frying the schnitzels, drain most of the oil from the skillet, leaving about a tablespoon along with any browned bits (they add flavor!). Melt the butter in the skillet over medium heat, and then stir in the flour. Cook it for 1-2 minutes, stirring constantly until it’s bubbly and golden, creating a roux.
6. Whisking in the Gravy Ingredients:
Slowly whisk in the chicken broth, scraping up those tasty browned bits from the bottom of the pan. Keep whisking until the mixture thickens and starts to simmer. Next, stir in the heavy cream, Dijon mustard, and Worcestershire sauce if you’re using it. Season with salt and pepper to taste. Let it cook for 2-3 more minutes until the gravy becomes creamy and smooth.
7. Serving the Dish:
To serve, generously pour the creamy Dijon gravy over the crispy pork schnitzel. Pair it with creamy mashed potatoes topped with butter and a side of steamed broccoli or your favorite veggies. Enjoy every delightful bite!
With this easy pork schnitzel and creamy Dijon gravy recipe, you’re set for a comforting, fulfilling meal!
Frequently Asked Questions (FAQ)
Can I Use Chicken or Turkey Instead of Pork?
Absolutely! You can substitute pork with chicken breasts or turkey cutlets for a lighter version of schnitzel. Just follow the same preparation and cooking instructions, adjusting the cooking time if needed to ensure they’re cooked through.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work fine, though they may not be as crispy. For a gluten-free option, consider using crushed cornflakes or gluten-free bread crumbs!
Can I Make the Gravy Ahead of Time?
Yes, you can prepare the gravy ahead of time! Store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat it on the stove, adding a splash of chicken broth or cream if it thickens up too much.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven to keep the schnitzel crispy, or gently in the microwave if you’re short on time.
