Pork Schnitzel with Dijon Gravy

Pork Schnitzel with Dijon Gravy is a classic dish that combines crispy, golden-brown pork cutlets with a rich and tangy Dijon mustard gravy. This easy-to-make recipe offers a perfect balance of textures and flavors, making it an ideal meal for weeknights, family dinners, or entertaining guests. If you’re a fan of hearty, comforting meals, this dish will become a new favorite in your kitchen.

What is Pork Schnitzel?

Schnitzel is a popular dish originating from Austria and Germany, typically made by breading and frying thin cuts of meat. While traditional schnitzel is often made with veal or chicken, pork schnitzel has become a beloved variation due to its affordability and great flavor. The pork is pounded thin, coated in breadcrumbs, and fried to perfection, resulting in a crispy, tender cutlet that pairs beautifully with sauces and gravies.

Ingredients for Pork Schnitzel with Dijon Gravy

To make this delicious dish, you will need:

For the Pork Schnitzel:

• 4 boneless pork chops (about 1-inch thick)
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups breadcrumbs (preferably panko for extra crunch)
• Vegetable oil for frying

For the Dijon Gravy:

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• ½ teaspoon garlic powder
• Salt and pepper to taste

How to Make Pork Schnitzel with Dijon Gravy

this recipe

1. Prepare the Pork Schnitzel: Start by preparing the pork cutlets. Use a meat mallet to pound the pork chops to about ¼ inch thick. Season the pork with salt and pepper on both sides.

Next, set up a breading station. Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third. Dredge each pork chop first in the flour, then dip it into the egg, and finally coat it with breadcrumbs, pressing gently to ensure the breadcrumbs stick.

2. Fry the Pork Schnitzels: In a large skillet, heat about 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, fry the breaded pork schnitzels in batches, cooking for 3-4 minutes per side or until golden brown and crispy. Remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain excess oil.

3. Make the Dijon Gravy: For the gravy, melt the butter in the same skillet over medium heat. Add the flour and cook, whisking constantly, for about 1 minute to form a roux. Slowly add the chicken broth while whisking to prevent lumps from forming. Stir in the Dijon mustard and garlic powder. Allow the gravy to simmer for 3-4 minutes, or until it thickens. Season with salt and pepper to taste.

4. Serve: Place the crispy pork schnitzels on plates and spoon the Dijon gravy over the top. Serve immediately with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple green salad.

Tips for the Best Pork Schnitzel with Dijon Gravy

• Pounding the Pork: Make sure to pound the pork chops evenly for the best texture. This will ensure the schnitzels cook evenly and remain tender.
• Breadcrumbs: Panko breadcrumbs provide a light, crispy coating, but you can also use regular breadcrumbs if you prefer.
• Gravy Variation: For a creamier gravy, you can add a splash of heavy cream along with the chicken broth. This will add richness and smoothness to the sauce.
• Serving Suggestions: Pork Schnitzel with Dijon Gravy pairs wonderfully with buttery mashed potatoes, spaetzle (German egg noodles), or even a refreshing cucumber salad.

Why You’ll Love This Recipe

Pork Schnitzel with Dijon Gravy is a delicious comfort food dish that offers a perfect balance of flavors and textures. The crispy pork cutlets are complemented by the tangy, creamy Dijon gravy, creating a meal that’s both satisfying and indulgent. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe delivers both in taste and ease of preparation.

Conclusion

This Pork Schnitzel with Dijon Gravy recipe is a versatile and flavorful dish that will become a staple in your meal rotation. Its simple ingredients and straightforward cooking process make it a great option for any occasion. Try it today and enjoy the crispy, tender goodness of this classic comfort food.

Serving and Storage Tips for Pork Schnitzel with Dijon Gravy

Serving Tips:

1. Garnish for Extra Flavor: For a burst of freshness and color, garnish the pork schnitzel with chopped parsley or lemon wedges. The lemon adds a zesty contrast to the rich gravy, while the parsley enhances the visual appeal and flavor.
2. Side Dishes: Pork Schnitzel with Dijon Gravy pairs wonderfully with a variety of sides. Consider serving it with:
   • Mashed Potatoes: Creamy mashed potatoes are the perfect base to soak up the savory gravy.
   • Roasted Vegetables: Roasted carrots, Brussels sprouts, or green beans add a healthy and flavorful element to the meal.
   • Spaetzle: These German egg noodles are a traditional side dish for schnitzel and complement the richness of the gravy.
   • Simple Green Salad: A light salad with arugula or mixed greens, dressed with olive oil and balsamic vinegar, provides a refreshing contrast to the heaviness of the schnitzel.
3. Wine Pairing: Serve your pork schnitzel with a light white wine, such as a Riesling or Sauvignon Blanc, which will complement the Dijon gravy’s tanginess. If you prefer red wine, a Pinot Noir or Beaujolais would also work well.

Storage Tips:

1. Storing Leftovers: If you have any leftover Pork Schnitzel with Dijon Gravy, store the components separately:
   • Pork Schnitzel: Store the schnitzels in an airtight container in the refrigerator for up to 3 days. To maintain the crispiness, it’s best to reheat them in a hot skillet or oven rather than the microwave.
   • Dijon Gravy: Store the gravy in a separate airtight container in the refrigerator for up to 4 days. If it thickens too much after cooling, you can thin it out with a little chicken broth or water when reheating.
2. Reheating:
   • For the Pork Schnitzel: Reheat the schnitzels in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet with a bit of oil for a few minutes on each side to restore their crispness.
   • For the Gravy: Reheat the Dijon gravy in a small saucepan over low heat, stirring occasionally. Add a splash of water or chicken broth to loosen the consistency if needed.
3. Freezing: While it’s best to enjoy Pork Schnitzel with Dijon Gravy fresh, you can freeze the schnitzels if necessary. Wrap each schnitzel tightly in plastic wrap or aluminum foil, then place them in a freezer bag. They can be stored in the freezer for up to 2 months. When ready to eat, thaw in the refrigerator overnight, then reheat in the oven or skillet to maintain crispiness. Gravy does not freeze as well, so it’s best to store that fresh.

By following these serving and storage tips, you can ensure that your Pork Schnitzel with Dijon Gravy stays fresh, flavorful, and easy to enjoy again later. Whether serving it right away or saving leftovers, this dish is sure to please.

1. Can I use chicken instead of pork for this recipe? Yes, you can substitute chicken for pork in this recipe. Chicken breast or thighs work well for schnitzel. Simply pound the chicken to an even thickness, bread, and fry it the same way as the pork. The Dijon gravy will pair perfectly with the chicken as well.

2. Can I make the Dijon gravy ahead of time? Yes, you can make the Dijon gravy ahead of time. Prepare it and store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to serve, reheat it in a saucepan over low heat, adding a little broth or water if it has thickened too much.

3. How do I keep the pork schnitzel crispy after cooking? To keep the pork schnitzel crispy, avoid covering it with foil or plastic wrap right after frying, as this traps moisture. Instead, place the schnitzels on a cooling rack set over a baking sheet, allowing air to circulate around them. If reheating, use the oven or a skillet to maintain crispiness.

4. Can I make Pork Schnitzel with Dijon Gravy in advance for a party? While schnitzels are best served fresh for maximum crispness, you can make the schnitzels ahead of time and store them in the refrigerator for a few hours. When ready to serve, reheat them in the oven to restore their crunch. The Dijon gravy can be made ahead and reheated easily, as well. Consider serving the gravy separately to keep the schnitzels crispy until serving time.

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