Crispy Pork Schnitzel With Tangy Dijon Gravy Recipe

Crispy, golden pork schnitzel with dijon gravy might just become your new comfort food obsession.

Tender cutlets get a delightful crunch from a perfectly seasoned breadcrumb coating.

Our recipe brings together classic german culinary traditions with a modern twist.

Perfectly pounded pork transforms into a mouthwatering meal that speaks to both tradition and innovation.

Layers of flavor emerge through careful technique and thoughtful ingredient selection.

Mustard-infused gravy adds a tangy complement that makes each bite extraordinary.

You’ll want to savor every single crisp, succulent morsel of this delectable dish.

What Goes In Pork Schnitzel With Dijon Gravy

• Pork Cutlets: Thin, tender cuts of pork that serve as the main protein base for the schnitzel.

• Salt, Black Pepper: Essential spices that enhance the natural flavor of the pork cutlets.

• Flour, Eggs, Breadcrumbs: Key ingredients that create a crispy, golden-brown exterior for the schnitzel.

• Vegetable Oil: Neutral oil used for achieving a perfect crispy texture through deep frying.

• Butter, Flour: Foundational ingredients that create a smooth, rich roux for the sauce.

• Chicken Broth, Dijon Mustard: Provides moisture and tangy, savory depth to the gravy.

• Thyme, Salt, Pepper: Aromatic herbs and spices that add complexity to the Dijon gravy.

How To Make Pork Schnitzel With Dijon Gravy

Step 1: Prepare Pork Cutlets

Pat the pork cutlets completely dry using paper towels to create the perfect surface for breading. Get every bit of moisture off to help the coating stick beautifully.

Step 2: Season the Meat

Sprinkle salt and black pepper evenly across both sides of the cutlets. This will wake up the meat’s natural flavors and create a delicious base.

Step 3: Set Up Breading Station

• Flour
• Beaten eggs
• Breadcrumbs

Step 4: Flour the Cutlets

Dredge each cutlet in flour, gently shaking off any excess. You want a super-light, even coating that helps the egg stick perfectly.

Step 5: Egg Wash Dip

Submerge the floured cutlet into beaten eggs, making sure every nook and cranny gets covered. This acts like glue for the crispy outer layer.

Step 6: Breadcrumb Coating

Roll the egg-covered cutlet in breadcrumbs, pressing gently to create a full, crunchy exterior. Get those crumbs to hug the meat tightly.

Step 7: Heat the Oil

Warm vegetable oil in a large skillet over medium-high heat. You want the oil shimmering and ready for some sizzling action.

Step 8: Fry the Schnitzel

Carefully slide the breaded cutlets into hot oil. Cook for 3-4 minutes on each side until they turn a gorgeous golden brown with a crispy crunch.

Step 9: Drain Excess Oil

Transfer the fried schnitzel to paper towels. This helps remove extra oil and keeps the coating wonderfully crisp.

Step 10: Start the Dijon Gravy

Melt butter in a saucepan over medium heat until it gets foamy and smells nutty.

Step 11: Create the Roux

Whisk in flour, stirring constantly to make a smooth base. Cook for 1-2 minutes to eliminate any raw flour taste.

Step 12: Build the Gravy

Slowly pour in chicken broth, whisking continuously to create a silky-smooth sauce without any lumps.

Step 13: Season the Gravy

• Dijon mustard
• Thyme
• Salt
• Pepper

Simmer for 5-7 minutes until the gravy thickens slightly.

Step 14: Serve and Enjoy

Place the crispy schnitzel on plates and drizzle with warm Dijon gravy. The tangy sauce brings everything together in pure deliciousness.

Smart Tips For Pork Schnitzel With Dijon Gravy

• Pat Dry for Crispiness: Remove excess moisture from pork cutlets with paper towels to ensure a perfectly crisp breading that adheres beautifully.
• Create Flavor Layers: Season cutlets generously with salt and black pepper before breading to build a robust taste foundation.
• Master the Breading Technique: Establish a three-step coating process with flour, eggs, and breadcrumbs, pressing gently to create an even, crunchy exterior.
• Control Oil Temperature: Use a medium-high heat around 350°F to achieve golden-brown schnitzel without burning the breading or undercooking the meat.
• Gravy Smoothness Hack: Whisk continuously when adding broth to prevent lumps and create a silky-smooth Dijon sauce that complements the crispy cutlets.

Fun Ways To Tweak Pork Schnitzel With Dijon Gravy

• Gluten-Free Schnitzel: Replace wheat flour and breadcrumbs with almond flour and crushed gluten-free crackers for a celiac-friendly version that maintains crispy texture.
• Herb-Crusted Variation: Mix dried parsley, oregano, and rosemary into breadcrumbs for an aromatic herbal coating that enhances the pork's natural flavor.
• Chicken Alternative: Swap pork cutlets with chicken breasts, keeping the same breading and cooking technique for a lighter protein option that works perfectly with Dijon gravy.
• Baked Health Option: Instead of frying, coat cutlets in seasoned breadcrumbs and bake at 425°F for 20-25 minutes, reducing oil content while preserving crispy exterior.

Best Pairings For Pork Schnitzel With Dijon Gravy

• Pair Crispy Schnitzel with Zesty Sides: Tangy German potato salad provides a perfect acidic contrast to the rich, crispy pork.
• Complement with Bright Beverages: Crisp German pilsner or dry Riesling cuts through the schnitzel's richness, refreshing the palate with each sip.
• Enhance with Fresh Accompaniments: Bright cucumber salad with dill and vinegar offers a cool, light balance to the heavy, golden-brown cutlet.
• Match with Hearty Herb Accents: Serve alongside roasted asparagus with lemon zest to add a fresh, green element that lifts the dish's deep flavors.

How To Store Pork Schnitzel With Dijon Gravy Well

• Store leftover schnitzel in an airtight container within 2 hours of cooking. Place parchment paper between layers to prevent sticking. Consume within 3-4 days for optimal taste and texture.
• Wrap individual schnitzels tightly in plastic wrap, then place in freezer-safe bags. Remove excess air to prevent freezer burn. Freeze up to 2 months. Label with date for easy tracking.
• Preheat to 375°F. Place schnitzels on a wire rack over a baking sheet to maintain crispiness. Warm for 10-12 minutes, flipping halfway through. Avoid microwave to preserve crisp coating.
• Heat a thin layer of oil in a skillet over medium heat.

FAQs For Pork Schnitzel With Dijon Gravy

• What ingredients give the schnitzel its crispy texture?

The combination of flour, egg wash, and breadcrumbs creates the signature crispy exterior. The flour helps the egg adhere, the egg acts as a binding agent, and breadcrumbs provide the crunchy golden coating.

• Can I use a different type of meat for this recipe?

Yes, you can substitute pork with chicken or veal to make traditional variations like chicken schnitzel or wiener schnitzel. Just ensure the meat is pounded thin and evenly for consistent cooking.

• How do I know when the schnitzel is perfectly cooked?

Look for a golden-brown color and crispy exterior. The internal temperature should reach 145°F for pork. The meat should feel firm when pressed and have a consistent golden-brown color on both sides.

Why Pork Schnitzel With Dijon Gravy Is So Satisfying

• Boost Cooking Confidence: Perfect for beginners wanting to master a classic dish with straightforward, step-by-step instructions that guarantee crispy, golden results every single time.
• Create Gourmet Comfort: Transform simple pork cutlets into a restaurant-quality meal that impresses family and friends with minimal culinary expertise required.
• Customize with Ease: Adaptable recipe allows swapping proteins like chicken or veal, making it versatile for different taste preferences and dietary needs.
• Quick Weeknight Winner: Delivers a satisfying, flavorful dinner in under an hour, solving the eternal question of what to cook when time is limited and hunger is high.

Pork Schnitzel With Dijon Gravy Recipe

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4.7 from 35 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

German culinary magic shines through this crispy Pork Schnitzel with Dijon Gravy, inviting comfort and flavor in one delightful dish. Rich, golden-crusted pork cutlets nestled alongside tangy sauce promise a satisfying meal you’ll savor with enthusiasm.

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Ingredients

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Pork

• 4 pork cutlets
• 1 tsp salt
• 0.5 tsp black pepper

Breading

• 1 cup all-purpose flour
• 2 large eggs
• 1.5 cups breadcrumbs
• 0.25 cup vegetable oil (for frying)

Dijon Gravy

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1.5 cups chicken broth
• 3 tbsp dijon mustard
• 0.5 tsp dried thyme
• 0.25 tsp salt
• 0.125 tsp black pepper

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Instructions

1. Prepare the pork cutlets by patting them dry with paper towels, ensuring a moisture-free surface for optimal breading adhesion.
2. Season the cutlets evenly with salt and black pepper, creating a foundational flavor profile.
3. Establish a breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs arranged in sequential order.
4. Coat each pork cutlet thoroughly in flour, shaking off excess to create a thin, even layer.
5. Dip the floured cutlet into beaten eggs, allowing complete egg coverage for proper breadcrumb attachment.
6. Transfer the egg-coated cutlet to breadcrumbs, pressing gently to ensure a comprehensive, crisp coating.
7. Heat vegetable oil in a large skillet over medium-high heat until shimmering and hot, approximately 350°F.
8. Carefully place breaded cutlets into the hot oil, cooking 3-4 minutes per side until golden brown and crispy.
9. Remove schnitzel and drain on paper towels to eliminate excess oil, maintaining a crisp exterior.
10. For the Dijon gravy, melt butter in a saucepan over medium heat until foamy and fragrant.
11. Whisk in flour, creating a smooth roux and cooking for 1-2 minutes to eliminate raw flour taste.
12. Gradually pour chicken broth, continuously whisking to prevent lumps and create a silky texture.
13. Incorporate dijon mustard, thyme, salt, and pepper, simmering the gravy for 5-7 minutes until slightly thickened.
14. Serve schnitzel immediately, drizzling warm Dijon gravy over the crispy cutlets for a tangy, rich finish.

Notes

• Ensure pork cutlets are pounded thin and uniform for even, quick cooking that guarantees a crispy exterior and tender interior.
• Pat meat completely dry before breading to achieve maximum crispiness and prevent soggy breading that falls off during frying.
• Use panko breadcrumbs for extra crunchiness, which creates a more delicate and lighter coating compared to traditional breadcrumbs.
• For gluten-free adaptation, swap wheat flour and breadcrumbs with gluten-free alternatives like almond flour and gluten-free breadcrumbs without compromising texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: German

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 150 mg