Easy Pork Schnitzel is a crispy delight that’s perfect for any meal. Breaded pork cutlets are pan-fried until golden and served with a creamy Dijon gravy that adds a zesty kick!
This dish is a hit in my house! It’s quick to make, and honestly, who can resist that crunchy coating? I like to pair it with mashed potatoes for the ultimate comfort food treat!
Key Ingredients & Substitutions
Pork Cutlets: I prefer boneless pork cutlets for their tenderness and quick cooking. If you’re looking for alternatives, chicken breast or turkey cutlets work well. Just adjust cooking times as needed.
Breadcrumbs: Panko breadcrumbs add unbeatable crunch. If unavailable, regular breadcrumbs are fine, but you might miss out on that extra crispiness. Consider crushing up some cornflakes for a nice texture too!
Dijon Mustard: This is key for the creamy gravy’s flavor. If you want a milder taste, you can use yellow mustard or whole grain mustard instead. Just keep in mind the flavor profile may change a bit.
Heavy Cream: For a lighter option, substitute with half-and-half or whole milk, but you won’t get that same richness. If you’re avoiding dairy, try coconut cream as a non-dairy substitute!
How Do You Achieve Perfectly Crispy Schnitzel?
The secret to crispy pork schnitzel lies in the breading process and the frying technique. Here’s how to get it right:
- Ensure the pork cutlets are pounded evenly to help them cook uniformly.
- Use three separate shallow dishes for coating: flour, egg wash, and breadcrumbs. This helps to create layers that stick well.
- Heat oil to the right temperature. It should shimmer but not smoke. Too hot will burn the schnitzel, and too cool will make it greasy.
- Don’t crowd the pan! Fry in batches if necessary, to maintain that crispy texture.
By following these tips, your schnitzel will come out golden, crunchy, and perfectly delicious! Enjoy your cooking!
Easy Pork Schnitzel with Creamy Dijon Gravy
Ingredients You’ll Need:
For the Pork Schnitzel:
- 4 boneless pork cutlets (about 1/2 inch thick)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups breadcrumbs (preferably panko for extra crispiness)
- 1/2 cup vegetable oil or more, for frying
For the Creamy Dijon Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme or herbes de Provence
- Salt and pepper, to taste
Optional sides:
- Mashed potatoes
- Steamed broccoli
How Much Time Will You Need?
This delicious recipe takes about 30 minutes total: 10 minutes for prep and 20 minutes for cooking. In no time, you’ll have a meal that’s crispy, savory, and oh-so comforting!
Step-by-Step Instructions:
1. Prepare the Pork Cutlets:
Start by placing the pork cutlets between two pieces of plastic wrap or parchment paper. Using a meat mallet, pound them gently to about 1/4 inch thickness. This helps them cook quickly and evenly. Once flattened, season both sides of each cutlet generously with salt and pepper.
2. Set Up the Breading Station:
Grab three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs and water until well combined. Finally, add the breadcrumbs to the third dish. This setup will make breading the cutlets a breeze!
3. Bread the Pork Cutlets:
Take each cutlet and start by dredging it in the flour, shaking off any excess. Next, dip it into the egg mixture, letting any extra egg drip off. Lastly, coat each cutlet thoroughly in the breadcrumbs. Press the breadcrumbs gently to make sure they stick well.
4. Cook the Pork Schnitzel:
In a large skillet, heat the vegetable oil over medium-high heat until hot and shimmering. Carefully add the breaded cutlets to the oil, frying them for about 3-4 minutes on each side, or until they are golden brown and cooked through. Once done, transfer them to a plate lined with paper towels to absorb any excess oil.
5. Make the Creamy Dijon Gravy:
In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking for about 1-2 minutes to form a roux. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Then stir in the heavy cream, Dijon mustard, and thyme, cooking for an additional 3-5 minutes or until the gravy has thickened. Season to taste with salt and pepper.
6. Serve:
To serve, place the crispy pork schnitzel on a plate and generously spoon the creamy Dijon gravy over the top. Pair it with your choice of sides, like fluffy mashed potatoes and bright steamed broccoli for a wholesome meal. Enjoy every bite!
This scrumptious meal combines the crunch of pork schnitzel with the rich, tangy flavor of the gravy, making it a delightful choice for dinner or any special occasion!
Frequently Asked Questions (FAQ)
Can I Use Chicken Instead of Pork for This Recipe?
Absolutely! Chicken cutlets or even turkey cutlets can be substituted for pork. Just be sure to adjust the cooking time slightly, as chicken may need a few extra minutes to ensure it’s cooked through.
Can I Make the Gravy Ahead of Time?
Yes, you can prepare the gravy in advance! Simply store it in an airtight container in the fridge for up to 3 days. When ready to use, reheat it on the stove, adding a splash of chicken broth or cream to reach your desired consistency.
How to Store Leftovers Properly?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm the schnitzel in a skillet over medium heat to maintain its crispiness, and warm the gravy separately. You can also use the microwave, but the schnitzel may lose some crunch.
Can I Freeze the Schnitzel?
Yes, you can freeze uncooked, breaded schnitzels! Lay them flat in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag once solid. They’ll last up to 3 months. Cook from frozen, adding a few extra minutes to the frying time.
