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