This easy pork schnitzel is crispy on the outside and juicy on the inside, topped with a creamy Dijon gravy that makes it extra special. Perfect for a cozy meal!
I love how quick this dish comes together, and the gravy is a game changer! Serve it with mashed potatoes or fresh veggies for a delightful dinner the whole family will enjoy!
Key Ingredients & Substitutions
Pork Cutlets: Pork loin is the best cut for schnitzel because it’s tender and cooks quickly. You could use chicken cutlets or turkey if you’d like a leaner option. Just adjust cooking times as needed.
Breadcrumbs: I recommend using panko breadcrumbs for that extra crunch. If you don’t have panko, regular breadcrumbs work too. For a gluten-free option, you can try crushed gluten-free crackers or almond flour.
Dijon Mustard: Dijon gives the gravy a lovely tang. If you prefer a milder flavor, yellow mustard can work as a substitute. You can also try whole grain mustard for a different texture.
Heavy Cream: To lighten the dish, you can substitute half-and-half or milk, but keep in mind the gravy won’t be quite as rich. Dairy-free options include coconut milk or almond milk, which will change the flavor slightly.
How Do I Get the Perfectly Crispy Schnitzel?
Getting that golden crust on your schnitzel is key to this recipe. Here’s how to achieve it:
- After pounding the pork, ensure it’s evenly coated in flour, eggs, and breadcrumbs. This ensures a good seal for crispiness.
- Heat your oil until shimmering but not smoking. You can test it by dropping a small piece of bread into the oil; if it sizzles, it’s ready.
- Don’t overcrowd the pan! Cook in batches if necessary to keep the oil hot, leading to a better fry.
- After frying, let the schnitzel sit briefly on a paper towel to absorb excess oil. This helps keep it crunchy!
Following these tips will help you get that deliciously crispy schnitzel everyone loves.
Easy Pork Schnitzel With Creamy Dijon Gravy
Ingredients You’ll Need:
For The Pork Schnitzel:
- 4 pork cutlets (about 1/2 inch thick)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup vegetable oil or canola oil (for frying)
For The Creamy Dijon Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- Salt and black pepper, to taste
Side Suggestions:
- Mashed potatoes (about 4 medium potatoes, peeled and boiled)
- Steamed broccoli (1 small head, cut into florets)
How Much Time Will You Need?
This delightful dish will take approximately 30-40 minutes, including preparation and cooking time. You’ll spend about 15 minutes getting everything ready, and then around 20 minutes cooking the schnitzel and making the creamy gravy. It’s quick and totally worth it!
Step-by-Step Instructions:
1. Preparing the Pork Cutlets:
Start by placing each pork cutlet between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. Season both sides with salt and pepper to taste. This helps tenderize the meat and adds flavor!
2. Setting Up the Breading Station:
Set up three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs. This will make the breading process super easy. Ready? Let’s coat those cutlets!
3. Breading the Schnitzel:
Take each cutlet and first dredge it in the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing the excess to drip off. Finally, coat each cutlet evenly with breadcrumbs. Place the breaded cutlets aside on a plate!
4. Cooking the Schnitzel:
In a large skillet, heat the vegetable oil over medium heat. When the oil is hot (but not smoking), carefully add the breaded pork cutlets to the skillet. Cook for about 3-4 minutes on each side or until they are golden brown and cooked through. Once done, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
5. Making the Gravy:
In a separate saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 1-2 minutes, until the mixture becomes golden brown and bubbly. This is called a roux, and it will thicken your gravy!
6. Adding the Broth:
Slowly whisk in the chicken broth while bringing the mixture to a simmer. Keep stirring until it thickens. This usually takes a few minutes, and you’ll know it’s ready when it coats the back of a spoon!
7. Making It Creamy:
Pour in the heavy cream along with the Dijon mustard and Worcestershire sauce if you’re using it. Whisk everything together nicely. Let the gravy simmer for another 2-3 minutes until it’s creamy and smooth. Don’t forget to season with salt and black pepper to your liking!
8. Preparing the Sides:
While the gravy is simmering, boil your peeled potatoes until soft, then mash them with a bit of butter, milk, salt, and pepper until creamy. For the broccoli, steam until it’s bright green and just tender—perfect for a side!
9. Serving:
Now it’s time to eat! On each plate, place a crispy pork schnitzel and generously pour the creamy Dijon gravy over the top. Serve with mashed potatoes and steamed broccoli on the side. Enjoy your meal!
This hearty meal of crispy pork schnitzel paired with rich, tangy gravy is sure to be a hit at your dinner table!
Frequently Asked Questions (FAQ)
Can I Use Other Meats for This Recipe?
Absolutely! While pork is traditional, you can substitute veal, chicken, or even turkey cutlets. Just adjust cooking times as needed since different meats may require varying amounts of time to cook through.
Can I Make the Gravy Without Cream?
Yes! If you prefer a lighter version, you can use milk or half-and-half instead of heavy cream. Just keep in mind that the gravy won’t be as rich, but it will still taste great!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the schnitzel in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. For the gravy, gently reheat on the stove, adding a splash of milk or broth to loosen it up if necessary.
Can I Prepare the Schnitzel Ahead of Time?
You can bread the pork cutlets in advance, then keep them covered in the refrigerator for up to a few hours before frying. This allows the breadcrumbs to adhere better, resulting in an extra crispy schnitzel!
