Ingredients:
- 4 boneless pork chops, pounded thin
- 1 cup flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil (for frying)
- 2 tablespoons butter
For the Dijon Gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Directions:
- Prepare the pork schnitzel by seasoning the pork chops with salt, pepper, and paprika on both sides.
- Set up a dredging station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
- Dredge each pork chop in flour, then dip in the beaten eggs, and finally coat in panko breadcrumbs, pressing lightly to ensure an even coating.
- Heat vegetable oil and butter in a large skillet over medium-high heat. Fry each schnitzel for about 3-4 minutes per side, or until golden brown and crispy. Remove and place on paper towels to drain.
- To make the Dijon gravy, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Slowly add the chicken broth, whisking constantly, until smooth. Stir in the heavy cream and Dijon mustard. Simmer for 3-4 minutes until thickened. Season with salt and pepper to taste.
- Serve the pork schnitzel topped with the creamy Dijon gravy.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings
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