This easy pork schnitzel is breaded and crispy, giving you a yummy crunch in every bite. Paired with a creamy Dijon gravy, it’s a comforting dish that’s hard to resist!
Honestly, who can say no to crispy pork covered in a tasty sauce? I love serving it with mashed potatoes for a cozy meal. It’s simple, delicious, and gets everyone smiling! 😄
Key Ingredients & Substitutions
Pork cutlets: Boneless pork loin cutlets are best for this recipe since they cook quickly and are tender. If needed, you can use chicken breast or turkey cutlets as a substitute.
Bread crumbs: I recommend panko for its extra crunch. However, if you can’t find it, regular breadcrumbs work too. Just consider adding some Italian seasoning for extra flavor.
Dijon mustard: This adds a tangy kick to the gravy. If you prefer less heat, mild mustard or even a touch of honey mustard can work well instead.
Heavy cream: For a lighter option, you can use half-and-half or even whole milk, but the gravy might be less creamy. Coconut milk also makes a nice dairy-free substitute!
What’s the Best Way to Ensure Crispy Schnitzel?
Achieving crispy schnitzel is all about the coating and cooking technique. Follow these tips for the best outcome:
- Make sure your oil is hot enough before adding the cutlets; a drop of water should sizzle in the oil.
- Do not overcrowd the pan. Fry in batches if necessary, giving each cutlet enough space.
- Do not move the schnitzel too much while frying. Let them cook undisturbed for the right amount of time to form a golden crust.
- Drain the schnitzel on paper towels after frying to absorb the excess oil.
With these steps, you’ll have deliciously crispy pork schnitzel every time!
Easy Pork Schnitzel With Creamy Dijon Gravy
Ingredients You’ll Need:
For the Pork Schnitzel:
- 4 boneless pork loin cutlets (about 1/4 inch thick)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- 1/4 cup vegetable oil or enough for frying
For the Creamy Dijon Gravy:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
For Serving:
- Mashed potatoes (prepared)
- Steamed broccoli (or other preferred vegetable)
- Butter (for mashed potatoes)
How Much Time Will You Need?
This entire recipe will take about 30 minutes from start to finish. You’ll spend around 10-15 minutes preparing and cooking the schnitzel, and another 10-15 minutes whipping up the creamy Dijon gravy. It’s a quick and satisfying meal perfect for any day!
Step-by-Step Instructions:
1. Prepare the Schnitzel Coating Station:
First things first! Grab three shallow bowls. In the first bowl, add the flour and sprinkle with salt and pepper. In the second bowl, beat the eggs until they are well mixed. In the last bowl, combine the breadcrumbs with optional garlic powder and paprika for a bit of flavor. Make sure to have everything ready for an easy coating process!
2. Coat the Pork Cutlets:
Take the pork cutlets and lightly season both sides with salt and pepper. Dredge each cutlet in the flour, ensuring it’s evenly coated. Shake off any extra flour. Now dip the floured cutlet into the beaten eggs, making sure every part is covered, then roll it in the breadcrumb mixture until it’s fully coated. Set each coated cutlet aside on a plate.
3. Cook the Schnitzel:
Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot (you can test by splashing a drop of water—it should sizzle!), carefully add the breaded pork cutlets. Depending on your skillet size, you might need to do this in batches. Fry each cutlet for about 3-4 minutes on each side, or until they turn golden brown and are cooked through. Once cooked, transfer the schnitzel to a plate and keep warm.
4. Make the Creamy Dijon Gravy:
In the same skillet you used for the schnitzel (don’t worry about the bits left behind—they add flavor!), lower the heat to medium and add the butter. Once melted, whisk in the flour and let it cook for about a minute to create a roux. Gradually whisk in the chicken broth, stirring constantly to prevent lumps, then pour in the heavy cream and stir in the Dijon mustard. Cook the gravy for about 3-5 minutes, or until it thickens to your liking. Season with salt and pepper to taste.
5. Serve:
It’s time to plate up! Place each pork schnitzel on a plate and generously spoon the creamy Dijon gravy over the top. Serve alongside a generous helping of buttery mashed potatoes and some steamed broccoli or your vegetable of choice. This meal is perfect for cozy dining!
Enjoy your crispy, tender pork schnitzel covered in smooth, tangy Dijon gravy with classic sides for a comforting and elegant meal!
FAQ for Easy Pork Schnitzel With Creamy Dijon Gravy
Can I Use Different Types of Meat for Schnitzel?
Absolutely! While this recipe calls for pork loin cutlets, you can also use chicken breast or turkey cutlets as alternatives. Just keep in mind that the cooking times might vary slightly depending on the thickness of the meat used.
How Do I Make the Gravy Thicker or Thinner?
If you prefer a thicker gravy, you can add a bit more flour to the roux. Just remember to cook it a little longer after adding the flour to eliminate any raw taste. For a thinner gravy, simply add a splash more chicken broth or cream until you reach your desired consistency.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the schnitzel in advance! Just coat the cutlets and keep them covered in the refrigerator for up to a few hours. When ready to cook, fry them directly from the fridge. The gravy can also be made ahead of time and reheated before serving; just stir in a splash of broth if it thickens too much.
How Should I Store Leftover Schnitzel and Gravy?
To store leftovers, place the schnitzel and gravy in separate airtight containers. They can last in the fridge for up to 3 days. To reheat, warm the schnitzel in an oven for crispiness and reheat the gravy on the stovetop while stirring.
