This crispy pork schnitzel is golden and crunchy, topped with a creamy Dijon gravy that adds a tasty kick! It’s the perfect dish for a cozy meal.
I love how the crunchy coating and rich gravy make every bite yummy. Plus, it’s easy enough to whip up for a weeknight treat or impress friends at dinner!
Key Ingredients & Substitutions
Pork Cutlets: Use boneless cutlets for easy frying. If pork is hard to find, chicken cutlets or turkey breast can work well as substitutes. Just adjust cooking times accordingly since they might cook a bit quicker.
Panko Breadcrumbs: These give a wonderful crunch! If panko is unavailable, regular breadcrumbs can be used, but keep in mind the texture will be slightly softer. You could also try crushed crackers for a different flavor.
Dijon Mustard: This adds zest to the gravy. If Dijon isn’t your favorite, you can use yellow mustard or even whole grain mustard for a different texture and taste. Adjust the amount based on your taste preference!
Heavy Cream: This makes the gravy creamier. If you’re looking for a lighter option, half-and-half or even a non-dairy cream can substitute, but the gravy may not be as thick.
How Do You Achieve a Perfectly Crispy Schnitzel?
The key to getting that perfect crispiness lies in the breading process and frying temperature. Here’s how to nail it:
- Start by pounding the pork cutlets to an even thickness. This step helps them cook uniformly.
- For breading, make sure each cutlet is coated in flour, dunked in the egg mixture, and then pressed firmly into the panko. The firmer the coating, the crunchier the outcome!
- When frying, let the oil heat up before adding the schnitzel. Test by dropping a breadcrumb in; if it sizzles, the oil is ready.
- Don’t overcrowd the pan. Fry in batches if needed to maintain the oil temperature, ensuring each cutlet stays crispy.
Following these tips will help you create a deliciously crispy pork schnitzel that pairs perfectly with creamy gravy!
Crispy Pork Schnitzel With Creamy Dijon Gravy
Ingredients You’ll Need:
For the Pork Schnitzel:
- 4 boneless pork cutlets (about 1/2 inch thick)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water or milk
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- Vegetable oil, for frying
For the Creamy Dijon Gravy:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 teaspoon dried thyme or fresh herbs to taste
For Serving:
- Mashed potatoes (about 4 cups prepared)
- Steamed broccoli or other green vegetable
How Much Time Will You Need?
This delicious dish will take about 30 minutes in total. Prep time is around 15 minutes, and cooking time is about 15 minutes. It’s quick enough for a weeknight dinner while being special enough for guests!
Step-by-Step Instructions:
1. Preparing the Pork Schnitzel:
Start by placing the pork cutlets between two sheets of plastic wrap or parchment paper. Gently pound each cutlet to about 1/4 inch thickness with a meat mallet or rolling pin. This ensures they cook evenly! Season both sides with salt and pepper.
2. Setting Up the Breading Station:
Next, get three shallow dishes. In the first one, add the flour. In the second, whisk together the eggs and water (or milk). In the third dish, mix the panko breadcrumbs with garlic powder and paprika, if you’re using them. This will make the schnitzel extra tasty!
3. Breading the Pork:
To coat the pork cutlets, dredge each one in flour, shaking off any extra. Then, dip the cutlet into the egg mixture, making sure it’s fully coated. Finally, press into the panko breadcrumbs, ensuring an even covering. Place the breaded cutlets on a plate and set aside.
4. Frying the Schnitzel:
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully add the breaded cutlets, cooking for about 3–4 minutes on each side until they are golden brown and cooked through. Make sure not to overcrowd the pan; work in batches if necessary. Once cooked, transfer the schnitzel to a paper towel-lined plate to drain any excess oil.
5. Making the Creamy Dijon Gravy:
In the same skillet, reduce the heat to medium and add the butter. Let it melt, then whisk in the flour and cook for about a minute to create a roux. Slowly whisk in the chicken broth, scraping up any brown bits from the skillet. Stir in the heavy cream and Dijon mustard until the gravy is smooth. Add garlic powder, thyme (if using), salt, and pepper to taste, and let the gravy simmer for about 3–5 minutes until it thickens, stirring occasionally.
6. Serving:
It’s time to eat! Place the crispy pork schnitzel on plates and ladle the creamy Dijon gravy generously over them. Serve alongside buttery mashed potatoes and your favorite steamed vegetable. It’s a delicious and hearty meal!
7. Optional: Adding a Twist!
If you like a bit of brightness, squeeze some fresh lemon juice over the schnitzel just before serving for that extra zing!
Enjoy your golden, crispy pork schnitzel with rich, creamy Dijon gravy—it’s truly the perfect comforting meal!
FAQ for Crispy Pork Schnitzel With Creamy Dijon Gravy
Can I Use Chicken Instead of Pork?
Absolutely! Chicken cutlets can be a great substitute for pork. Just keep in mind that chicken may cook a little faster, so check for doneness after 3 minutes on each side.
How Do I Store Leftovers?
Store any leftover schnitzel and gravy in airtight containers in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat or microwave gently until warmed through. The schnitzel may lose some crispiness after reheating.
Can I Make the Gravy Ahead of Time?
Yes! You can prepare the gravy a day ahead and store it in the fridge. When ready to serve, just reheat it on the stove, adding a splash of chicken broth or cream if it thickens up too much.
What Can I Substitute for Heavy Cream in the Gravy?
If you’re looking for a lighter option, you can use half-and-half or even whole milk. For a dairy-free alternative, try coconut cream or a non-dairy milk with a thickening agent like cornstarch. The flavor and texture will vary slightly, but it should still be delicious!
