Irresistible Pork Schnitzel with Dijon Gravy Recipe

Intro and Brief Recap

Have you ever tasted a dish that transports you back in time, evoking memories of family gatherings and celebrations? Pork Schnitzel with Dijon Gravy does just that. This mouthwatering dish features tender, breaded pork cutlets smothered in a rich, tangy gravy that perfectly complements the crispy exterior. The combination of flavors creates an unforgettable experience that is both comforting and indulgent.

Growing up, my family often prepared Pork Schnitzel for special occasions, filling the kitchen with delightful aromas. The sound of sizzling pork in the pan would draw everyone to the table, eagerly anticipating the first bite. Whether it’s a cozy weeknight dinner or a festive gathering with friends, this recipe promises to impress. With its crisp texture and savory sauce, Pork Schnitzel with Dijon Gravy will surely become a go-to favorite in your home.

Key Ingredients For Pork Schnitzel with Dijon Gravy

Here’s what you’ll need to make this delicious dish:

• Pork Loin Chops: Opt for boneless pork loin chops for even cooking and easy breading.
• Flour: Use all-purpose flour for dredging; it helps to create a golden crust on the pork.
• Eggs: Beaten eggs act as a binder for the breadcrumbs, ensuring they adhere well to the pork.
• Breadcrumbs: Choose plain or seasoned breadcrumbs for coating; they give the schnitzel its signature crunch.
• Olive Oil: Use olive oil for frying; it adds flavor while allowing the schnitzel to crisp up beautifully.

For the Sauce:

• Dijon Mustard: This key ingredient provides a tangy flavor that elevates the gravy’s taste.
• Heavy Cream: Adds richness and creaminess to the sauce, creating a luxurious texture.
• Chicken Broth: Use low-sodium chicken broth for flavor without overwhelming saltiness in your gravy.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions For Pork Schnitzel with Dijon Gravy

Follow these simple steps to prepare this delicious dish:

First Step: Prepare the Pork

Begin by placing each pork chop between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to about half an inch thick. This ensures even cooking and tender results.

Second Step: Dredge in Flour

Set up a dredging station with three shallow dishes: one filled with flour, another with beaten eggs, and the last with breadcrumbs. Coat each pork chop first in flour, shaking off excess, then dip into egg before covering thoroughly with breadcrumbs.

Third Step: Fry the Schnitzels

Heat olive oil in a large skillet over medium heat until shimmering. Carefully add the breaded pork chops one at a time, frying until golden brown on both sides—about four minutes per side. Transfer cooked schnitzels onto paper towels to drain excess oil.

Fourth Step: Make the Gravy

In the same skillet, lower heat slightly and add chicken broth. Stir in Dijon mustard and let simmer for about two minutes. Gradually whisk in heavy cream until smooth and heated through; season with salt and pepper to taste.

Fifth Step: Serve It Up

Place each schnitzel on plates, generously drizzle with Dijon gravy, and garnish as desired. Pair this dish with steamed vegetables or mashed potatoes for a complete meal.

Transfer to plates and drizzle with sauce for the perfect finishing touch.

Expert Tips

Here are some helpful tips to ensure the best results for your dish:

• Pound Evenly: Ensure even thickness when pounding pork chops so they cook uniformly.
• Use Fresh Breadcrumbs: Making your own breadcrumbs from fresh bread can enhance texture and flavor.
• Control Oil Temperature: Maintain medium heat while frying; too hot can burn breading before cooking through.

Cooking Instructions

To prepare the Pork Schnitzel with Dijon Gravy, start by tenderizing the pork cutlets using a meat mallet. This step ensures that the meat cooks evenly and remains juicy. Season each cutlet generously with salt and pepper.

Next, set up your dredging station. In one shallow dish, place all-purpose flour. In a second dish, beat a couple of eggs. In a third dish, add breadcrumbs mixed with finely chopped parsley for an added flavor boost. Dip each seasoned cutlet into the flour, then into the egg, and finally coat it with breadcrumbs.

Heat oil in a large skillet over medium heat. Once hot, carefully place the breaded pork cutlets in the skillet. Cook for approximately 3-4 minutes per side or until golden brown and crispy. Remove them from the skillet and drain on paper towels.

Now, let’s move on to the Dijon gravy. In the same skillet, reduce the heat and add butter along with minced garlic. Sauté until fragrant before adding chicken broth and Dijon mustard. Stir well to combine, allowing it to simmer for a few minutes until slightly thickened.

Finally, serve your Pork Schnitzel topped with this delicious Dijon gravy for a perfect finish.

Serving Suggestions

This Pork Schnitzel with Dijon Gravy is best enjoyed with various sides that complement its rich flavors:

• Mashed Potatoes: Creamy mashed potatoes make an excellent pairing, soaking up all the tasty gravy.
• Steamed Vegetables: Brightly colored steamed vegetables add freshness and balance to your meal.
• Salad: A simple green salad with lemon vinaigrette enhances the overall dining experience.

Storage Tips

If you have leftover Pork Schnitzel with Dijon Gravy, store it properly to maintain its flavor and texture. Allow the schnitzel to cool completely before wrapping it in plastic wrap or placing it in an airtight container. Store it in the refrigerator where it can last for up to three days.

For longer storage, consider freezing portions of schnitzel without gravy. Wrap each piece tightly in foil or freezer bags before placing them in a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat in an oven or skillet until warmed through.

Nutritional Information

Pork Schnitzel with Dijon Gravy provides a hearty meal option packed with protein from the pork and essential nutrients from added ingredients like garlic and parsley. The dish can be high in fat due to frying; however, you can make adjustments by using less oil or opting for baking instead of frying.

Additionally, pairing this schnitzel with vegetables increases fiber content while keeping calories balanced. For those watching their diet, serving smaller portions alongside lighter sides can help achieve nutritional goals while enjoying this flavorful dish.

FAQs

What is Pork Schnitzel with Dijon Gravy?

Pork Schnitzel with Dijon Gravy is a delightful dish featuring breaded pork cutlets served with a creamy sauce made from Dijon mustard and chicken broth. This comfort food is particularly popular in Central European cuisine but has gained global appreciation for its crispy texture and savory flavor profile.

Can I bake Pork Schnitzel instead of frying?

Yes! Baking is a healthier alternative to frying Pork Schnitzel with Dijon Gravy. Preheat your oven to about 400°F (200°C). After breading your pork cutlets, place them on a greased baking sheet and bake for roughly 20-25 minutes or until golden brown and cooked through, flipping halfway for even cooking.

What sides pair well with Pork Schnitzel?

When enjoying Pork Schnitzel with Dijon Gravy, several side dishes enhance its flavors beautifully. Popular options include creamy mashed potatoes that soak up gravy or fresh salads that offer crispness against the rich schnitzel.

How do I reheat leftover Pork Schnitzel?

To reheat leftover Pork Schnitzel without losing quality, preheat your oven to 350°F (175°C). Place schnitzels on a baking sheet lined with parchment paper and warm them for about 10-15 minutes or until heated through. This method retains crispiness better than microwaving.