Ingredients:
For the Pork Schnitzel:
🐖 4 pork loin cutlets (about 1/2 inch thick)
🧂 Salt & pepper to taste
🥚 2 large eggs, beaten
🍞 1 cup breadcrumbs (plain or panko)
🥄 1/2 cup all-purpose flour
🧴 1/4 cup vegetable oil (for frying)
🌿 Lemon wedges (for serving)
For the Dijon Gravy:
🧈 2 tbsp butter
🧄 2 cloves garlic, minced
🥣 2 tbsp all-purpose flour
🥛 1 1/2 cups chicken or vegetable broth
🥄 2 tbsp Dijon mustard
🥄 1/4 cup heavy cream
🧂 Salt & pepper to taste
🌿 Chopped parsley for garnish (optional)
🧑🍳 Instructions:
Prepare the Pork Schnitzel:
Pound each pork cutlet between two pieces of plastic wrap until thin (about 1/4 inch thick). Season with salt and pepper on both sides.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each cutlet in flour, dip it in the beaten eggs, and coat it in breadcrumbs, pressing down gently to adhere. Repeat for each cutlet. 🥚🍞
Fry the Pork:
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded cutlets and cook for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. 🧴
Prepare the Dijon Gravy:
In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the flour and cook for another minute, creating a roux.
Gradually whisk in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring to a simmer and cook for 2-3 minutes until thickened.
Stir in the Dijon mustard and heavy cream, seasoning with salt and pepper to taste. Cook for another 1-2 minutes until the gravy is smooth and creamy. 🥛🥄
Serve:
Plate the pork schnitzels and drizzle with the Dijon gravy. Garnish with chopped parsley if desired, and serve with lemon wedges on the side.
This Pork Schnitzel with Dijon Gravy is crispy, flavorful, and pairs wonderfully with mashed potatoes, green beans, or a fresh salad. Enjoy!
