This easy pork schnitzel is crispy, golden, and topped with a creamy Dijon gravy that makes every bite so delicious! It’s a comfort meal that feels fancy but is super simple to whip up.
You’ll love how quickly this comes together. I usually serve it with some mashed potatoes or fresh veggies. Perfect for impressing friends or just enjoying a cozy night in!
Key Ingredients & Substitutions
Pork Cutlets: Thinly pounded pork works best for schnitzel, as it cooks quickly and stays juicy. If you can’t find pork cutlets, chicken breasts or turkey cutlets are great substitutes that can give a similar crunchy texture.
Breadcrumbs: I recommend using panko breadcrumbs for extra crunch. If you don’t have them, regular breadcrumbs will work, but your schnitzel might not be as crispy. You could also use crushed crackers for a different flavor.
Dijon Mustard: This gives the gravy a wonderful tang. If you want something milder, you can use yellow mustard instead. For a sharper taste, a whole grain mustard is also a nice choice!
How Do I Get My Schnitzel Extra Crispy?
Perfecting the crunch of your schnitzel takes just a few simple tips. First, pounding the pork to an even thickness ensures it cooks evenly. Secondly, the dredging process is crucial; make sure to coat the cutlets well in flour, then egg, and finally breadcrumbs. This layer helps them fry up perfectly crunchy!
- Heat your oil until it’s hot enough by dropping a breadcrumb in; it should sizzle immediately.
- Don’t overcrowd the pan! Fry in batches if necessary, as overcrowding can lower the oil temperature and make them soggy.
- Pat the schnitzels dry with paper towels after frying to remove excess oil for that crispy finish.
With these tips in your back pocket, you’ll be making restaurant-quality schnitzel at home in no time!
Easy Pork Schnitzel with Creamy Dijon Gravy
Ingredients:
For the Pork Schnitzel:
- 4 pork cutlets (pounded thin)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup vegetable oil or more, for frying
For the Creamy Dijon Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 to 1 1/4 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried thyme or herbs de Provence
- Salt and pepper, to taste
For Serving:
- Mashed potatoes (prepared)
- Steamed broccoli or your preferred vegetable
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and about 15 minutes of cooking time. In total, you’ll spend about 35 minutes from start to finish, making it a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Pork Schnitzel:
Start by pounding the pork cutlets to about 1/4 inch thick. This ensures they cook evenly. Once they’re thin, season both sides generously with salt and pepper. To bread the cutlets, set up a dredging station: Place the flour in one bowl, the beaten eggs in a second bowl, and the breadcrumbs in a third. Coat each pork cutlet first with flour (shake off extra), then dip into the eggs, and finish by coating evenly with breadcrumbs.
2. Cook the Schnitzel:
In a large skillet, heat the vegetable oil over medium-high heat. When the oil is hot, carefully add the breaded schnitzels. Fry them for about 3-4 minutes on each side or until they turn a lovely golden brown and are cooked through. Once done, transfer the schnitzels to a plate lined with paper towels to soak up any excess oil.
3. Make the Creamy Dijon Gravy:
Using the same skillet (remove any excess oil if needed), melt the butter over medium heat. Sprinkle in the flour and whisk for about 1 minute until it becomes lightly golden and smooth. Gradually add the chicken broth while whisking continuously until the mixture thickens, which should take about 3-5 minutes. Then stir in the heavy cream, Dijon mustard, and dried thyme. Let it simmer for another 2 minutes, stirring to combine everything until the gravy is creamy. Don’t forget to season with salt and pepper to taste!
4. Serve:
Plate up the cooked schnitzel and pour the creamy Dijon gravy generously over the top. Pair it with a scoop of buttery mashed potatoes and a side of steamed broccoli or any vegetable of your choice. Enjoy your delightful homemade pork schnitzel!
Enjoy your delicious, crispy pork schnitzel with rich, creamy Dijon gravy!
FAQ for Easy Pork Schnitzel with Creamy Dijon Gravy
Can I Use Chicken Instead of Pork?
Absolutely! Chicken cutlets can be used as a substitute for pork. Just pound them to the same thickness and follow the same cooking instructions. Chicken tends to cook a bit faster, so watch the time closely!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm them gently in a skillet over low heat to maintain the crispiness of the schnitzel.
Can I Make the Gravy Ahead of Time?
Yes! You can make the gravy ahead and store it in the fridge for up to 2 days. Just reheat it on the stove over low heat, adding a splash of broth or cream if it thickens too much after refrigeration.
What Can I Serve this Schnitzel With Besides Mashed Potatoes?
This schnitzel pairs wonderfully with many sides! Consider serving it with roasted vegetables, a crisp salad, or even buttery egg noodles for a delightful meal.
