Pork Schnitzel with Dijon Gravy
Indulge in the comforting crunch of homemade Pork Schnitzel, perfectly golden and crispy, drizzled with a rich Dijon gravy. This delightful dish combines tender pork with a savory sauce that elevates any meal, making it ideal for family gatherings or cozy weeknight dinners. With straightforward preparation steps and common ingredients, you can recreate this European classic right in your kitchen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: European
Ingredients
Scale
- 1 pound boneless pork loin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (or panko for extra crispiness)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 4 tablespoons butter
- 2 tablespoons Dijon mustard
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
Instructions
- Slice the pork loin into thin cutlets (about ½ inch thick) and pound them gently for even thickness.
- Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- Dredge each pork cutlet in flour, dip into eggs, then coat thoroughly with breadcrumbs.
- Heat butter in a large skillet over medium heat until melted. Fry the breaded cutlets for approximately 4 minutes on each side or until golden brown. Transfer to paper towels to drain excess grease.
- In the same skillet, remove excess fat but leave about one tablespoon. Add chicken broth and scrape browned bits from the pan. Stir in Dijon mustard and cream; let simmer until slightly thickened.
- Serve schnitzels drizzled with gravy, paired with mashed potatoes or steamed vegetables.
Nutrition
- Serving Size: 1 schnitzel with gravy (approx. 200g)
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg