This Crispy Pork Schnitzel is all about crunch and flavor! Juicy pork is coated in golden breadcrumbs and cooked to perfection. Top it with a creamy Dijon gravy for that extra yum factor!
I can’t resist a good crunch, and this dish delivers it! Plus, the gravy makes everything feel like a cozy hug on a plate. Serve it with mashed potatoes for a true comfort meal! 😊
Key Ingredients & Substitutions
Pork Loin Cutlets: These are the star of the dish! They are tender and cook quickly. If you can’t find pork loin, boneless chicken breasts work well as a substitute.
Breadcrumbs: Panko is my favorite because it creates an extra crispy coating. If you don’t have panko, regular breadcrumbs will do, but your schnitzel might be a bit less crunchy.
Dijon Mustard: This adds a nice tang to the gravy. If you’re sensitive to spices, feel free to substitute with a milder mustard or reduce the amount used.
Heavy Cream: It gives the gravy a luscious texture. If you’re looking for a lighter option, half-and-half or milk can work too, just keep in mind that it won’t be as rich.
How Do I Get the Schnitzel Extra Crispy?
Getting that perfect crispy texture is key to a great schnitzel. Here are some tips:
- Make sure your oil is hot enough before frying—around 350°F (175°C) is ideal. This prevents the crumbs from soaking up too much oil.
- Press the breadcrumbs firmly onto the pork after coating to help it stick better during frying.
- Fry in batches. Overcrowding the pan cools the oil down, which can lead to soggy schnitzels.
- After frying, let the schnitzels rest on a paper towel-lined plate to absorb any excess oil—keeping them crispy!
Crispy Pork Schnitzel with Creamy Dijon Gravy
Ingredients You’ll Need:
For the Schnitzel:
- 4 pork loin cutlets (about 1/2 inch thick, 6 oz each)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk or water
- 1 1/2 cups plain breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup vegetable oil or clarified butter, for frying
- Lemon wedges, for serving
For the Creamy Dijon Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This dish will take about 20 minutes to prepare and 15-20 minutes to cook. In total, expect around 35-40 minutes from start to finish! Perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Pork Cutlets:
Start by trimming any excess fat off the pork loin cutlets. Then, using a meat mallet, gently pound them to about 1/4 inch thickness. This helps them cook evenly and stay juicy. Season both sides with salt and pepper.
2. Set Up Your Breading Station:
Get three shallow bowls ready: one for flour, one for the egg wash (mix the eggs and milk or water in this bowl), and the last for the breadcrumbs. This setup will make it easy to coat your schnitzels.
3. Coat the Schnitzels:
Dredge each pork cutlet in the flour first, making sure to shake off any excess. Then dip it in the egg mixture, allowing extra to drip off, and finally, coat it well in the breadcrumbs. Press the breadcrumbs gently to help them stick well.
4. Fry the Schnitzels:
In a large skillet, heat the vegetable oil or clarified butter over medium heat. Once hot, carefully add the schnitzels in batches (don’t crowd the pan!). Fry for about 3-4 minutes on each side until they are golden brown and cooked through. This will ensure they stay crispy!
5. Drain and Keep Warm:
Once cooked, transfer the schnitzels to a plate lined with paper towels. This will ensure they drain any excess oil. Keep them warm while you prepare the gravy.
6. Make the Creamy Dijon Gravy:
In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and continue cooking for 1-2 minutes until it’s bubbly and turns a light golden color. This creates a roux.
7. Add the Chicken Broth:
Slowly whisk in the chicken broth, making sure there are no lumps. Continue whisking while bringing the mixture to a simmer and cooking until slightly thickened, about 3-4 minutes.
8. Stir in the Cream and Mustard:
Next, add the heavy cream and Dijon mustard to the gravy, stirring well. Cook for an additional 2-3 minutes until the gravy is smooth and creamy. Don’t forget to season with salt and pepper to taste!
9. Serve and Garnish:
To serve, place the schnitzels on plates and generously top with the creamy Dijon gravy. If you like, sprinkle some chopped parsley on top for color and flavor, and serve with lemon wedges on the side.
10. Time to Enjoy:
Savor your crispy pork schnitzel with creamy, tangy gravy! It pairs wonderfully with mashed potatoes or a fresh green salad for a balanced meal. Bon appétit!
FAQ for Crispy Pork Schnitzel with Creamy Dijon Gravy
Can I Use a Different Cut of Meat?
Absolutely! While pork loin cutlets are traditional for schnitzel, you can use boneless chicken breasts or turkey cutlets as a delicious alternative. Just adjust the cooking time as needed for thinner cuts.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk. Keep in mind that this will result in a less rich gravy, but it’ll still be tasty. For a non-dairy option, you could use coconut milk or a dairy-free cream alternative.
How Do I Store Leftovers?
Store any leftover schnitzel and gravy separately in airtight containers in the fridge. The schnitzel will stay good for up to 3 days. To reheat, place it in an oven at 350°F (175°C) for about 10-15 minutes until heated through, which will help retain the crispiness.
Can I Make the Gravy Ahead of Time?
Yes, you can make the gravy ahead of time! Just reheat it gently on the stove before serving. You may need to add a splash of chicken broth or cream to adjust the consistency as it can thicken when stored.
