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.
Ingredients
Scale
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
Instructions
- Flatten pork cutlets to approximately 14 inch thickness using a meat mallet. Season both sides with salt and pepper to enhance flavor profile.
- 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.
- 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.
- Transfer fried schnitzels to a paper towel-lined plate to absorb excess oil and maintain crispness. Keep warm while preparing gravy.
- 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.
- Season gravy with additional salt and pepper according to personal taste preferences. Adjust consistency if needed by adding more broth or allowing further reduction.
- 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