Crispy Pork Schnitzel with Creamy Dijon Gravy A Perfect Comfort Meal

Crispy Pork Schnitzel with Creamy Dijon Gravy: A Perfect Comfort Meal

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This Pork Schnitzel with Dijon Gravy recipe combines tender, golden-crisp pork cutlets with a rich and velvety Dijon mustard sauce. A classic German dish elevated by the zesty bite of Dijon mustard, this comforting meal is perfect for a cozy family dinner or an impressive dinner party. With its crunchy crust and smooth gravy, each bite is a harmonious blend of flavors and textures. Served with mashed potatoes, vegetables, or a fresh salad, this dish promises to be a crowd-pleaser.

Ingredients:

For the Pork Schnitzel:

  • 4 boneless pork loin chops (about ½ inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (preferably panko for extra crunch)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons vegetable oil (for frying)
  • 1 tablespoon butter (for frying)

For the Dijon Gravy:

  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon whole grain mustard (optional, for added texture)
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • ½ cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions:

1. Prepare the Pork Schnitzel:

  • Begin by preparing the pork cutlets. If they are too thick, place them between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet until they are about ½ inch thick.
  • Set up a breading station: in one shallow dish, place the flour; in another, beat the eggs with a pinch of salt and pepper; in a third dish, place the breadcrumbs.
  • Season the pork cutlets with salt, pepper, garlic powder, and paprika. Dredge each cutlet in flour, ensuring it is completely coated, then dip into the egg wash, and finally coat with breadcrumbs, pressing gently to ensure an even crust.
  • Heat the vegetable oil and butter in a large skillet over medium-high heat. Once the oil is hot, add the pork cutlets and fry for about 3-4 minutes per side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain excess oil.

2. Make the Dijon Gravy:

  • In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 2-3 minutes until soft and translucent.
  • Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Stir in the Dijon mustard and thyme, then bring the mixture to a simmer for about 5 minutes, allowing it to reduce slightly.
  • Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes, letting the gravy thicken slightly. Season with salt and pepper to taste.
  • If you like a little texture in your sauce, you can stir in some whole grain mustard at this point.

3. Serve:

  • Place the crispy schnitzel on plates and spoon the Dijon gravy over the top. Garnish with fresh parsley and serve with mashed potatoes, roasted vegetables, or a crisp salad for a complete meal.

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