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Pork Schnitzel with Dijon Gravy

By Emma :

Everyday Culinary Delights👩‍🍳

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If you’re craving the ultimate comfort food that delivers a mouthwatering balance of crunch and creaminess, look no further than Pork Schnitzel with Dijon Gravy. This classic German-inspired dish combines crispy, golden-breaded pork cutlets with a luxurious Dijon mustard gravy that’s as satisfying as it is easy to make. The best part? It’s perfect for family dinners, date nights, or even an impressive dinner party spread.

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Why You’ll Fall in Love with Pork Schnitzel with Dijon Gravy

I can’t even begin to explain how satisfying this dish is, but I’ll try! Imagine biting into a crispy, perfectly seasoned breaded pork cutlet, only to have it followed by the velvety, tangy goodness of Dijon mustard gravy. This isn’t just food—it’s an experience!

Reasons to Love This Recipe

  • Versatile: It’s hearty enough for a winter meal but light enough to enjoy year-round.
  • Crowd-Pleasing: Who doesn’t love crispy, golden-fried comfort food?
  • Quick to Make: From start to finish, this dish comes together in under 45 minutes.
  • Elevated Flavor: The gravy adds a sophisticated touch, taking the schnitzel from great to absolutely irresistible.

Ingredients You’ll Need

Before you start, gather these ingredients. The key to perfect schnitzel is in the preparation!

For the Pork Schnitzel

  • 4 boneless pork loin chops – Tenderized to perfection for that classic thin schnitzel texture.
  • 1/2 cup all-purpose flour – Helps the coating stick beautifully.
  • 2 large eggs, beaten – Essential for the breadcrumb coating.
  • 1 cup breadcrumbs – For that signature crispy exterior.
  • 1 teaspoon salt, 1/2 teaspoon black pepper – For a flavorful crust.
  • 1/2 teaspoon garlic powder, 1/2 teaspoon paprika – Adds a hint of spice and smokiness.
  • 2 tablespoons olive oil + 2 tablespoons butter – The perfect frying duo for golden-brown deliciousness.

For the Dijon Gravy

  • 2 tablespoons butter – A rich base for the sauce.
  • 2 tablespoons all-purpose flour – For thickening the gravy.
  • 1 cup chicken broth – Brings depth and flavor.
  • 1/2 cup heavy cream – Adds creaminess to the gravy.
  • 2 tablespoons Dijon mustard – The star ingredient for a tangy kick.
  • Salt and pepper, to taste – Adjust to suit your flavor preferences.

Tools You’ll Need

  • Meat mallet (or a rolling pin) to pound the pork chops.
  • Large skillet for frying the schnitzel.
  • Saucepan for preparing the gravy.
  • Whisk for a smooth gravy texture.
  • Paper towels for draining excess oil from the schnitzel.

Step-by-Step Instructions

Let’s break this recipe down so you can achieve crispy pork schnitzel with creamy Dijon gravy every single time.

Step 1: Prep the Pork Schnitzel

  1. Tenderize the Pork: Place each pork chop between two sheets of plastic wrap. Pound them with a meat mallet until they’re about 1/4-inch thick. This step ensures even cooking and that delicate, thin schnitzel texture.
  2. Set Up Your Breading Station: In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. Beat the eggs in a separate bowl, and place breadcrumbs in a third dish.
  3. Bread the Pork: Dredge each pork chop in the flour mixture, dip into the beaten eggs, and then coat thoroughly with breadcrumbs. Gently press the breadcrumbs onto the meat for even coverage.

Step 2: Fry the Schnitzel

  1. Heat the olive oil and butter in a large skillet over medium-high heat.
  2. Fry each pork chop for 3-4 minutes per side, or until golden brown and cooked through. The smell as they cook? Pure heaven!
  3. Transfer the schnitzel to a plate lined with paper towels to drain excess oil.

Step 3: Make the Dijon Gravy

  1. In a saucepan, melt butter over medium heat. Stir in the flour, cooking for 1-2 minutes until golden and bubbly.
  2. Gradually whisk in the chicken broth, ensuring no lumps form. Cook for about 5 minutes, or until thickened.
  3. Stir in the heavy cream and Dijon mustard, then season with salt and pepper to taste. Cook for an additional 2 minutes, letting the flavors meld beautifully.

Step 4: Serve

Arrange the schnitzel on a plate and generously drizzle the Dijon gravy over the top. Garnish with fresh parsley for an elegant touch. Serve immediately and enjoy!

What to Serve with Pork Schnitzel

This dish is incredibly versatile, and the sides you choose can enhance the meal even further. Here are some of my favorites:

  • Mashed Potatoes or Spaetzle: For the ultimate comfort food pairing.
  • Buttered Noodles: A classic and simple side. Check out this recipe for inspiration!
  • Creamy Parmesan Pasta: Add a decadent touch with this recipe.
  • Steamed Veggies: Lighten up the meal with some seasonal vegetables.
  • German Potato Salad: For a traditional accompaniment.

Tips for Perfect Pork Schnitzel

  • Pound Evenly: Ensure the pork is evenly thin to avoid uneven cooking.
  • Don’t Overcrowd the Pan: Fry in batches if needed to maintain the perfect golden crust.
  • Use Fresh Oil: Old oil can lead to a greasy schnitzel.
  • Taste as You Go: Adjust the seasoning of the gravy to your taste preference.

Storage Instructions

If you have leftovers (although I doubt you will!), store them properly:

  • Refrigerator: Place schnitzel and gravy in separate airtight containers. Store for up to 3 days.
  • Reheat: Warm the schnitzel in the oven at 350°F for 10-15 minutes to restore its crispiness. Reheat the gravy in a saucepan over low heat.
  • Freezing: Schnitzel freezes well! Freeze them individually on a baking sheet before transferring them to a freezer bag. Reheat directly from frozen in the oven for best results.

FAQs

Q: Can I use chicken instead of pork?
A: Absolutely! Chicken breast works wonderfully as a substitute.

Q: What if I don’t have Dijon mustard?
A: You can use whole-grain mustard or even yellow mustard, though the flavor profile will be slightly different.

Q: Can I make this gluten-free?
A: Yes! Use gluten-free flour and breadcrumbs, and ensure your chicken broth is gluten-free as well.

In Summary

Pork Schnitzel with Dijon Gravy is a timeless dish that’s both indulgent and surprisingly easy to make. From its crispy exterior to the creamy, flavorful gravy, every bite will leave you wanting more. Pair it with your favorite sides for a meal that’s guaranteed to impress.

If you loved this recipe, make sure to try our other comfort food favorites like Chicken with Buttered Noodles or Garlic Butter Chicken Bites with Creamy Parmesan Pasta.

Don’t forget to leave a review and share your photos on Pinterest—we can’t wait to see your creations!

Nutritional Information (Per Serving)

  • Calories: ~430
  • Protein: 30g
  • Carbohydrates: 25g
  • Fat: 25g
  • Fiber: 1g
  • Sodium: 750mg

Enjoy this culinary masterpiece and happy cooking!

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Pork Schnitzel with Dijon Gravy


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  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Pork Schnitzel with Dijon Gravy is a classic German-inspired recipe featuring crispy, golden-breaded pork cutlets paired with a creamy, tangy Dijon mustard gravy. Perfect for weeknight dinners or special occasions, this comforting dish is quick to make and absolutely irresistible. Serve it with your favorite sides for a meal everyone will love!


Ingredients

Scale

For the Pork Schnitzel:

  • 4 boneless pork loin chops
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons butter

For the Dijon Gravy:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste

 


Instructions

  • Prepare the Pork Schnitzel:
    • Place each pork chop between two sheets of plastic wrap and pound to 1/4-inch thickness.
    • In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. Beat the eggs in a separate bowl, and place breadcrumbs in a third dish.
    • Dredge each pork chop in the flour mixture, dip into the beaten eggs, and then coat with breadcrumbs.
  • Fry the Schnitzel:
    • Heat olive oil and butter in a large skillet over medium-high heat.
    • Fry each pork chop for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a plate lined with paper towels to drain excess oil.
  • Make the Dijon Gravy:
    • In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden.
    • Gradually whisk in chicken broth and cook until thickened, about 5 minutes.
    • Stir in heavy cream and Dijon mustard. Season with salt and pepper to taste.
  • Serve:
    • Plate the schnitzel and generously top with the Dijon gravy. Serve hot with your favorite sides. Enjoy!

Notes

  • You can substitute pork with chicken breast or veal for a similar result.
  • Gluten-free breadcrumbs and flour can be used for a gluten-free version.
  • For extra crispy schnitzel, chill the breaded pork in the fridge for 15 minutes before frying.
  • Store leftovers in an airtight container for up to 3 days. Reheat schnitzel in the oven to maintain crispiness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: German

Nutrition

  • Serving Size: 1 pork schnitzel with gravy
  • Calories: ~430
  • Sugar: 1g
  • Sodium: 750mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 130mg

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