Golden Crispy Pork Schnitzel With Dijon Gravy Recipe

Crispy, golden pork schnitzel dances with a rich dijon gravy that promises pure comfort on your plate.

Tender cutlets promise a delightful crunch when you take the first bite.

Generations of home cooks have perfected this classic German dish with simple ingredients and love.

Pounding the meat thin ensures a delicate texture that melts in your mouth.

Mustard-based sauce adds a tangy punch that completes this hearty meal.

Weeknight dinners or special gatherings will feel instantly more exciting with this crowd-pleasing recipe.

You won’t be able to resist the savory magic of this schnitzel masterpiece.

Why Pork Schnitzel With Dijon Gravy Is A Winner

• Conquer Breading Like a Pro: Master the art of creating perfectly crispy, golden-brown schnitzel with a systematic three-dish coating technique that guarantees restaurant-quality results every single time.
• Transform Weeknight Dinners: Elevate your meal game with a classic dish that combines simple ingredients and professional-level cooking methods, turning an ordinary dinner into a memorable culinary experience.
• Customize Your Comfort: Adapt this versatile recipe by experimenting with different seasonings in the breading or trying alternative protein options like chicken or veal to suit your taste preferences.
• Impress Without Stress: Achieve gourmet-level cooking with straightforward steps that make you look like a professional chef without requiring advanced culinary skills or complicated techniques.

Everything That Makes Pork Schnitzel Pop

• Pork Cutlets: Tender, thin-sliced meat that forms the base of the schnitzel with a uniform thickness for even cooking.

• All-Purpose Flour, Breadcrumbs: Dry ingredients that create a crispy, golden exterior for the schnitzel.
• Eggs: Binding agent that helps the breading adhere to the meat and provides a golden color when fried.

• Neutral Oil: Provides the ideal medium for achieving a crisp, golden-brown exterior.
• Salt, Black Pepper: Essential seasonings that enhance the overall flavor of the schnitzel.

• Butter: Creates a rich, smooth base for the gravy.
• Chicken Broth: Adds depth and liquid volume to the gravy.
• Heavy Cream: Provides richness and creates a smooth, creamy texture.
• Dijon Mustard: Adds a tangy, sharp flavor to the gravy.
• Dried Thyme: Introduces an aromatic herb note to complement the meat.

How To Fry Pork Schnitzel Like A Pro

Step 1: Prepare Pork Cutlets

Place pork cutlets between plastic wrap and pound them until they reach a uniform 1/4-inch thickness. This helps create an even cooking surface and tender meat.

Step 2: Set Up Coating Stations

• First dish: seasoned flour
• Second dish: whisked eggs
• Third dish: seasoned breadcrumbs

This setup makes the coating process smooth and organized.

Step 3: Flour the Cutlets

Thoroughly coat each cutlet in seasoned flour, gently shaking off any excess to ensure a light, even layer.

Step 4: Egg Wash Coating

Dip the floured cutlet completely into beaten eggs, making sure the entire surface gets a full egg bath.

Step 5: Bread the Cutlets

Transfer the egg-coated cutlet into breadcrumb mixture, pressing gently to create a crispy, even breading that sticks firmly to the meat.

Step 6: Heat Cooking Oil

Pour neutral oil into a large skillet and heat to 350°F over medium-high heat. The right temperature is crucial for perfect frying.

Step 7: Fry the Schnitzel

Carefully place breaded cutlets into hot oil. Cook 3-4 minutes per side until they turn a beautiful golden brown and reach an internal temperature of 145°F.

Step 8: Drain Excess Oil

Remove schnitzel from oil and place on a wire rack or paper towels to drain excess oil while maintaining maximum crispiness.

Step 9: Start Dijon Gravy Base

Melt butter in a saucepan over medium heat. Whisk in flour to create a smooth roux, cooking for about 2 minutes.

Step 10: Build Gravy Flavor

Slowly pour in chicken broth, whisking continuously to prevent lumps. Allow the mixture to thicken and become silky smooth.

Step 11: Finish Gravy

• Dijon mustard
• Heavy cream
• Dried thyme
• Salt
• Pepper

Simmer for 3-4 minutes until gravy reaches a perfect, rich consistency.

Step 12: Serve and Enjoy

Plate the crispy schnitzel and generously drizzle the warm Dijon gravy over the top. Serve immediately for the best taste and texture.

Tips For Crispy Pork And Creamy Gravy

• Pound with Precision: Use a meat mallet to evenly thin pork cutlets, ensuring uniform cooking and tender texture.
• Breading Station Setup: Organize three shallow dishes with seasoned flour, whisked eggs, and breadcrumbs for systematic and mess-free coating.
• Crispy Coating Technique: Press breadcrumbs gently onto egg-coated cutlets, creating a thick, adherent layer that guarantees maximum crunchiness.
• Oil Temperature Matters: Maintain medium-high heat around 350°F for perfect golden-brown schnitzel without absorbing excess oil.
• Gravy Smoothness Trick: Whisk continuously while adding broth to roux to prevent lumps and achieve silky-smooth Dijon sauce.

Creative Gravy And Breaded Pork Combos

• Gluten-Free Schnitzel: Replace wheat flour with almond or rice flour, use gluten-free breadcrumbs for coating, ensuring crispy texture without gluten.
• Herb-Infused Variant: Mix fresh chopped rosemary, parsley, and sage into breadcrumbs for enhanced aromatic flavor profile.
• Spicy Pork Schnitzel: Add cayenne pepper and smoked paprika to breadcrumb mixture for a zesty, bold kick in every bite.
• Vegetarian Alternative: Swap pork with thick-cut portobello mushrooms or eggplant slices, maintaining similar breading technique for plant-based option.

Tasty Sides For Pork Schnitzel Night

• Elevate Schnitzel with Perfect Pairings
• Pair Crisp White Wines: Riesling or Sauvignon Blanc complement the schnitzel's richness, cutting through breading's heaviness with bright, acidic notes.
• Serve with Tangy Side Salads: Create cucumber dill salad or vinegar-based coleslaw to balance the crispy meat's richness and provide refreshing contrast.
• Match with German-Style Sides: Opt for classic potato salad, sauerkraut, or roasted seasonal vegetables to enhance traditional schnitzel experience and provide hearty accompaniments.
• Select Hearty Beer Companions: Choose German pilsner or wheat beer to cleanse palate and match the dish's robust flavor profile, creating authentic culinary experience.

Storing Pork Schnitzel Without The Sog

• Store leftover schnitzel in airtight container within 2 hours of cooking, keeping crispy breading intact. Consume within 3-4 days for best quality and safety.
• Wrap individual schnitzels in plastic wrap, then place in freezer-safe bag. Freeze up to 2 months. Separate layers with parchment paper to prevent sticking.
• Preheat oven to 375°F. Place schnitzel on wire rack over baking sheet to restore crispiness. Warm for 10-15 minutes until internal temperature reaches 165°F. Avoid microwave to prevent soggy breading.
• Warm shallow pan with small amount of oil over medium heat.

All Your Pork Schnitzel Curiosities Solved

• What type of meat works best for schnitzel?

Pork cutlets are traditional, but you can also use veal or chicken. Choose thin, uniform cuts for the best texture and even cooking.

• How do I prevent the breading from falling off during frying?

Pat the meat dry before coating, press breadcrumbs firmly onto the surface, and ensure oil is at the right temperature (350°F) to create a crisp, adhering crust.

• Can I make the schnitzel ahead of time?

While best served immediately, you can keep breaded cutlets refrigerated for a few hours before frying. Fry just before serving to maintain maximum crispiness.

Pork Schnitzel With Dijon Gravy Recipe

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4.8 from 29 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

German comfort cuisine reaches delightful heights with pork schnitzel drizzled in zesty Dijon gravy. Crisp breaded pork cutlets mingle with tangy sauce, offering you a delectable journey through traditional flavors that satisfy and comfort.

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Ingredients

Scale 1x2x3x

Meat:

• 4 pork cutlets (about 150 g/5.3 oz each)

Breading:

• 1 cup all-purpose flour
• 2 large eggs
• 1.5 cups breadcrumbs
• 1 tsp salt
• 0.5 tsp black pepper

Gravy:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1.5 cups chicken broth
• 3 tbsp dijon mustard
• 0.25 cup heavy cream
• 1 tsp dried thyme
• Salt to taste
• Black pepper to taste

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Instructions

1. Tenderize pork cutlets between plastic wrap until uniformly thin, approximately 1/4-inch thickness, creating a consistent surface for even cooking.
2. Arrange three shallow dishes: first with seasoned flour, second with whisked eggs, third with seasoned breadcrumbs for systematic coating process.
3. Dredge each cutlet thoroughly in flour, shaking off excess, then immerse completely in beaten eggs, allowing complete egg coverage.
4. Transfer egg-coated cutlet into breadcrumb mixture, pressing gently to ensure comprehensive, crisp breading adheres firmly to meat.
5. Heat neutral oil in large skillet over medium-high heat until temperature reaches 350°F, creating optimal frying environment.
6. Carefully place breaded cutlets into hot oil, cooking 3-4 minutes per side until golden brown and internal temperature reaches 145°F.
7. Remove schnitzel, drain excess oil on wire rack or paper towels to maintain crispiness.
8. For gravy, melt butter in saucepan over medium heat, whisk in flour creating smooth roux for approximately 2 minutes.
9. Gradually incorporate chicken broth, continuously whisking to prevent lumps, allowing mixture to thicken and become smooth.
10. Stir in Dijon mustard, heavy cream, dried thyme, salt, and pepper, simmering 3-4 minutes until gravy reaches desired consistency.
11. Serve schnitzel immediately, generously drizzling warm Dijon gravy over crispy cutlets.

Notes

• Tenderize pork with gentle, consistent pressure to achieve uniform thickness without tearing meat fibers.
• Use panko breadcrumbs for extra crunchiness, creating a lighter and more textured coating than traditional breadcrumbs.
• Control oil temperature meticulously to prevent burning while ensuring golden, crispy exterior and juicy interior.
• Adapt recipe for gluten-free diets by substituting flour and breadcrumbs with almond meal or gluten-free alternatives.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: German

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 120 mg