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