Pork Schnitzel with Dijon Gravy Recipe for Family Dinners

Crispy golden pork schnitzel with dijon gravy promises a delightful twist on classic comfort food.

Tender cutlets emerge from a perfect coating of seasoned breadcrumbs, promising irresistible crunch in every bite.

Mustard-infused sauce adds a tangy complexity that elevates this traditional dish beyond ordinary expectations.

Home cooks can easily master this restaurant-quality meal with just a few simple techniques.

The combination of crisp meat and velvety sauce creates a harmonious balance of textures and flavors.

Germany’s beloved culinary tradition comes alive through this straightforward yet impressive recipe.

Lean into your inner chef and prepare to wow dinner companions with this mouthwatering masterpiece.

Pork Schnitzel with Dijon Gravy That Brings the Comfort

• Create perfectly crispy schnitzels with a simple three-step breading technique that guarantees golden, crunchy exteriors every single time.
• Prepare this delicious meal in just 30 minutes from start to finish, making it an ideal solution for busy families craving restaurant-quality comfort food at home.
• Transform ordinary pork chops into a gourmet dish with the tangy Dijon gravy, offering a sophisticated twist that elevates the classic schnitzel to a memorable dining experience.
• Easily adapt the recipe by serving with multiple side dishes like mashed potatoes or salad, ensuring everyone at the table finds something they'll love.

Key Ingredients for Pork Schnitzel with Dijon Gravy

• Pork Chops: Tender cut that forms the base of the schnitzel, best when thinly pounded for crispy texture.

• Flour, Eggs, Breadcrumbs: Classic breading trio creating a golden, crispy exterior for the pork.

• Salt, Black Pepper: Essential for enhancing the pork's natural flavor, use freshly ground for best taste.
• Vegetable Oil: High smoke point oil perfect for achieving a crispy, even golden-brown coating.

• Butter, Flour: Foundation for creating a smooth, rich roux base for the gravy.
• Chicken Broth: Provides depth and liquid volume for the gravy, adds savory background flavor.
• Dijon Mustard: Adds tangy, sharp flavor that complements the crispy pork.
• Garlic Powder: Subtle aromatic seasoning that enhances overall sauce complexity.

How to Cook Pork Schnitzel with Dijon Gravy Step by Step

Step 1: Tenderize and Prepare Pork

• Pork chops
• Salt
• Black pepper

Use a meat mallet to flatten pork chops until super thin. Season both sides generously with salt and pepper.

Step 2: Create Breading Station

• All-purpose flour
• Eggs
• Breadcrumbs

Set up three separate shallow dishes. Dip each pork cutlet first into flour, then egg wash, and finally coat completely with breadcrumbs. Press breadcrumbs gently to ensure complete coverage.

Step 3: Sizzle and Fry Schnitzels

Heat vegetable oil in a large skillet over medium heat. Carefully slide breaded pork into hot oil. Cook each side until golden brown and crispy, approximately 3-4 minutes per side. Transfer fried schnitzels onto paper towels to absorb excess oil.

Step 4: Whip Up Tangy Dijon Sauce

• Butter
• Flour
• Chicken broth
• Dijon mustard
• Garlic powder

Melt butter in the same skillet. Whisk in flour to create a smooth roux. Gradually pour chicken broth while continuously whisking. Stir in Dijon mustard and garlic powder. Simmer sauce until it reaches desired thickness. Season with salt and pepper.

Step 5: Plate and Serve

Arrange crispy schnitzels on plates. Generously drizzle Dijon sauce over the top. Pair with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.

Tips for Pork Schnitzel with Creamy Gravy

• Tenderize Thoroughly: Pound pork cutlets evenly to ensure uniform thickness, helping them cook quickly and consistently without drying out.
• Breading Pro Tip: Press breadcrumbs firmly onto pork to create a crispy, well-adhered coating that won't fall off during frying.
• Oil Temperature Matters: Maintain medium heat when frying to achieve golden-brown exterior without burning the breading or undercooking the meat.
• Drain Excess Oil: Use paper towels to remove extra oil from schnitzels, keeping them crisp and preventing a greasy texture.
• Gravy Smooth Technique: Whisk constantly when making roux and adding broth to prevent lumps and create a silky, rich Dijon sauce.

Save and Reheat Pork Schnitzel with Dijon Gravy Without Drying It Out

• Store leftover schnitzel in an airtight container within 2 hours of cooking. Properly sealed, it will keep fresh for 3-4 days in the refrigerator.
• Wrap individual schnitzels tightly in plastic wrap, then place in a freezer bag. Frozen schnitzels maintain quality for up to 2 months.
• Restore crispiness by placing schnitzels on a baking sheet, covering loosely with foil. Warm at 375°F for 10-15 minutes until heated through.
• Avoid microwaving, which makes breading soft. Use oven method to maintain original crispy texture and preserve flavor.

What to Serve with Pork Schnitzel with Dijon Gravy

• Crisp German Pilsner
• Enjoy a cold, refreshing German pilsner that perfectly complements the crispy pork schnitzel. The beer's light, hoppy flavor cuts through the richness of the fried meat and helps cleanse the palate.
• Tangy Cucumber Salad
• Whip up a quick cucumber salad with a light vinegar dressing to add a refreshing, acidic contrast to the rich schnitzel. The cool, crisp texture balances the golden-brown crunchiness of the breaded pork.
• Dry Riesling
• Select a dry Riesling from Germany to elevate your schnitzel experience. Its bright acidity and subtle fruit notes harmonize beautifully with the Dijon mustard gravy and crispy breaded exterior.
• Lingonberry Jam
• Add a dollop of traditional lingonberry jam on the side for a sweet-tart flavor burst. This classic European accompaniment provides a delightful counterpoint to the savory pork and creamy gravy.

Pork Schnitzel with Dijon Gravy Variations to Try

Gluten-Free Schnitzel: Replace wheat flour and breadcrumbs with almond flour or gluten-free breadcrumbs for a celiac-friendly version. Coat the pork using the same technique, ensuring a crispy exterior.

Herb-Crusted Variation: Mix dried herbs like thyme, rosemary, and parsley into the breadcrumbs for an aromatic and flavorful coating. This adds depth and complexity to the traditional schnitzel recipe.

Lighter Baking Option: Instead of frying, bake the breaded pork cutlets in a preheated 425°F oven for 15-20 minutes. Spray with cooking oil to help achieve a golden, crispy texture while reducing overall fat content.

Dairy-Free Alternative: Substitute butter with olive oil or coconut oil when making the gravy. Use plant-based broth and skip dairy ingredients to create a fully dairy-free schnitzel meal that remains rich and satisfying.

Pork Schnitzel With Dijon Gravy Recipe

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4.5 from 19 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Crunchy pork schnitzel with zesty Dijon gravy brings Austrian culinary tradition to your dinner table. Crisp breaded cutlets nestled in a creamy, tangy sauce promise a satisfying meal you’ll savor with every delightful bite.

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Ingredients

Scale 1x2x3x

Protein:

• 4 boneless pork chops (1 lb/450g total)

Coating Ingredients:

• ½ cup (60 grams) all-purpose flour
• 2 large eggs, beaten
• 1 cup (100 grams) breadcrumbs (panko or regular)

Seasoning:

• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 3 tablespoons vegetable oil (or more, for frying)

Gravy Ingredients:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups (480 milliliters) chicken or beef broth
• 2 tablespoons dijon mustard
• 1 teaspoon worcestershire sauce
• Salt and pepper to taste

Garnish:

• Fresh parsley, chopped
• Lemon wedges

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Instructions

1. Flatten pork cutlets to approximately 14 inch thickness using a meat mallet. Season both sides with salt and pepper to enhance flavor profile.
2. Create a three-station breading setup: spread flour, beaten eggs, and breadcrumbs in separate shallow dishes. Carefully dredge each cutlet first through flour, ensuring complete coverage, then dip into egg wash, and finally coat thoroughly with breadcrumbs, gently pressing to secure the breading.
3. Heat vegetable oil in a large skillet over medium temperature. Carefully lower breaded cutlets into hot oil, cooking in batches to maintain optimal crispiness. Fry each side for 3-4 minutes until achieving a rich golden-brown exterior and ensuring internal doneness.
4. Transfer fried schnitzels to a paper towel-lined plate to absorb excess oil and maintain crispness. Keep warm while preparing gravy.
5. Using the same skillet, melt butter and whisk in flour to create a smooth roux. Gradually incorporate chicken broth, continuously stirring to prevent lumps. Introduce Dijon mustard and garlic powder, allowing mixture to simmer and thicken for 3-4 minutes.
6. Season gravy with additional salt and pepper according to personal taste preferences. Adjust consistency if needed by adding more broth or allowing further reduction.
7. Plate crispy schnitzels and generously drizzle with prepared Dijon gravy. Accompany with complementary side dishes like roasted vegetables, creamy mashed potatoes, or a fresh green salad for a complete meal experience.

Notes

• Ensure pork cutlets are uniformly thin for even cooking and crispy texture by using gentle, consistent mallet strokes.
• Create extra crispy breading by letting breaded schnitzels rest for 10 minutes before frying, allowing coating to adhere better.
• For gluten-free adaptation, replace wheat flour and breadcrumbs with almond flour or gluten-free breadcrumbs, maintaining similar coating technique.
• Prevent oil splatter during frying by using a splatter screen or lowering heat slightly, which helps achieve golden-brown crust without burning.

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

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 2g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 150mg