Juicy Crispy Pork Schnitzel with Dijon Gravy Recipe

Golden, perfectly seasoned pork schnitzel with dijon gravy offers a delightful culinary journey through traditional German cuisine.

Tender pork cutlets pounded thin create a mouthwatering canvas for crispy, golden breading.

The delicate meat transforms with a simple yet elegant coating that seals in rich flavors.

Each bite promises a satisfying crunch that melts in your mouth with remarkable tenderness.

Dijon gravy adds a tangy, velvety complement that elevates the entire dish to new heights of comfort.

This classic recipe brings warmth and nostalgia to your dinner table with minimal effort and maximum flavor.

Prepare to savor every delectable moment of this authentic schnitzel experience.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 600 kcal

Servings: 4

What’s in Pork Schnitzel with Dijon Gravy

• Pork Chops: Tender cuts perfect for creating a classic schnitzel, choose boneless and even-thickness pieces for consistent cooking.
• Salt: Enhances natural meat flavor and helps tenderize the pork.
• Black Pepper: Adds subtle heat and depth to the meat's seasoning.

• All-Purpose Flour: Creates initial dry layer for egg and breadcrumbs to adhere.
• Eggs: Acts as binding agent to help breadcrumbs stick firmly to pork.
• Breadcrumbs: Provides crispy, golden exterior with delightful crunch.

• Vegetable Oil: Enables even, high-temperature frying for perfect golden schnitzel.
• Butter: Adds rich flavor and helps create smooth, creamy gravy base.
• Chicken Broth: Provides savory liquid foundation for developing gravy.
• Dijon Mustard: Introduces tangy, sharp flavor complexity to the sauce.
• Garlic Powder: Contributes subtle aromatic warmth to gravy.
• Salt: Balances and heightens overall gravy flavor.
• Black Pepper: Rounds out gravy's seasoning with gentle spiciness.

Tools to Fry Pork Schnitzel and Make Dijon Gravy

• Meat Mallet: Perfect for pounding pork chops to an even thickness.
• Large Skillet: Essential for frying schnitzels and making gravy.
• Shallow Dishes (3): Needed for breading station with flour, eggs, and breadcrumbs.
• Whisk: Great for smooth gravy preparation and preventing lumps.
• Paper Towel-Lined Plate: Helps drain excess oil from fried schnitzels.
• Measuring Spoons: For precise seasoning and ingredient portioning.
• Spatula or Tongs: Useful for flipping and moving schnitzels during cooking.

How to Prepare Pork Schnitzel with Creamy Dijon Sauce

• Tenderize the Meat

Grab your pork chops and gently pound them until they’re super thin and even. Sprinkle some salt and pepper on both sides to wake up those flavors.

• Create a Crispy Coating

Set up three shallow dishes: one with flour, another with beaten eggs, and the last with breadcrumbs. Dip each pork piece through the stations – first flour, then egg, and finally roll in breadcrumbs. Press the crumbs gently so they stick like best friends.

• Fry to Golden Perfection

Heat oil in a skillet over medium flame. Carefully slide in the breaded pork and cook until each side turns a gorgeous golden brown. This should take about 3-4 minutes per side. Transfer to a paper towel to catch any extra oil.

• Whip Up Creamy Dijon Sauce

In the same skillet, melt butter and sprinkle in flour. Whisk like crazy to create a smooth base. Slowly pour in chicken broth while stirring to prevent lumps. Stir in Dijon mustard and a dash of garlic powder. Let the sauce simmer and thicken for a few minutes. Season with salt and pepper.

• Plate and Enjoy

Lay the crispy schnitzels on plates and drizzle that tangy Dijon sauce right on top. Serve immediately with whatever side dishes make your heart happy – maybe some roasted veggies or creamy potatoes.

Tips to Keep Pork Schnitzel Crispy and Tender

• Slice pork against the grain and pound evenly to ensure uniform thickness, which guarantees perfect crispy texture and consistent cooking.
• Use one hand for dry ingredients and another for wet to prevent clumpy, messy fingers during the coating process, keeping your breading station clean and efficient.
• Replace wheat flour and breadcrumbs with gluten-free alternatives like almond flour or gluten-free panko to make the schnitzel suitable for those with gluten sensitivities.
• Instead of deep-frying, try baking the breaded schnitzels on a wire rack at 425°F for 15-20 minutes, spraying lightly with cooking spray to achieve a crispy exterior with less oil.
• Experiment with different seasoning blends like smoked paprika, herbs de Provence, or za'atar in the breading to create unique regional variations of this classic dish.

Serve Pork Schnitzel with Dijon Gravy Like a Classic

• Cozy Comfort Plate: Pair the golden schnitzel with creamy mashed potatoes for a hearty, satisfying meal that feels like a warm hug from your favorite European grandmother.
• Bright and Fresh Companion: Add a crisp cucumber salad with dill and light vinaigrette to cut through the richness of the schnitzel and provide a refreshing contrast.
• Wine Pairing Delight: Serve with a chilled glass of German pilsner or a crisp white wine like Riesling to complement the savory flavors and enhance the meal's overall experience.
• Zesty Herb Finish: Sprinkle fresh chopped parsley or chives over the schnitzel and gravy to add a pop of color and bring a bright, herbal note to the dish.

Store Schnitzel and Gravy for Another Meal

• Prepare multiple schnitzels at once and layer them between parchment paper for easy storage in the refrigerator, keeping them fresh for 3-4 days.
• Allow fried schnitzels to cool completely before refrigerating to maintain their crispy texture and prevent soggy breading.
• Wrap individual schnitzels tightly in plastic wrap and aluminum foil, storing them in the freezer for up to one month. Thaw overnight in the refrigerator before reheating.
• Revive cold schnitzels in a preheated oven at 375°F for 10-12 minutes, placing them on a wire rack to restore crispiness and prevent sogginess. Avoid using the microwave, which can make the breading soft and rubbery.

FAQs

• What makes pork schnitzel crispy?

The key to crispy schnitzel is pounding the meat thin, creating an even thickness, and using a proper three-step breading process with flour, egg, and breadcrumbs. Press the breadcrumbs firmly onto the meat to create a solid coating that fries up golden and crunchy.

• Can I use a different type of meat for schnitzel?

Absolutely! While traditional schnitzel uses pork, you can easily substitute chicken, veal, or turkey cutlets. Just ensure the meat is pounded thin and follows the same breading technique for a crispy result.

• How do I know when the schnitzel is cooked properly?

The schnitzel is done when it turns a deep golden brown color and feels firm when touched. Typically, this takes 3-4 minutes per side in hot oil. The internal temperature should reach 145°F for pork to ensure it’s fully cooked.

• Why do I need to make a roux for the gravy?

A roux helps thicken the gravy and creates a smooth, rich texture. By cooking flour and butter together before adding liquid, you prevent lumps and develop a deeper flavor in the sauce.

Crispy Pork Schnitzel With Dijon Gravy Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

• Total Time: 40 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Hearty German Pork Schnitzel with Dijon Gravy delivers crispy, golden perfection straight from traditional kitchens. Home cooks can savor this classic comfort dish with tender pork and rich, tangy sauce.

---

Ingredients

Scale 1x2x3x

• 4 boneless pork chops (1 lb/450 g total)
• ½ cup (60 g) all-purpose flour
• 2 large eggs, beaten
• 1 cup (100 g) breadcrumbs (panko or regular)
• 3 tbsps vegetable oil (or more, for frying)
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 3 tbsps unsalted butter
• 3 tbsps all-purpose flour
• 2 cups (480 ml) chicken or beef broth
• 2 tbsps dijon mustard
• 1 tsp worcestershire sauce
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. Meat Preparation: Flatten pork cutlets to paper-thin consistency using a meat mallet, ensuring uniform thickness. Season generously with salt and pepper to enhance natural flavors.
2. Breading Station: Establish a methodical coating process by arranging flour, beaten eggs, and breadcrumbs in separate shallow containers. Carefully dredge each cutlet through flour for complete coverage, submerge in egg wash, then thoroughly coat with breadcrumbs, pressing gently to secure breading.
3. Frying Technique: Heat vegetable oil in a large skillet over medium-high temperature. Carefully introduce breaded cutlets to hot oil, working in batches to maintain optimal crispiness. Cook each side for 3-4 minutes until achieving a golden-brown crust and ensuring thorough internal cooking.
4. Gravy Creation: In the same skillet, craft a smooth roux by melting butter and whisking in flour. Slowly integrate chicken broth, stirring continuously to prevent lumping. Incorporate Dijon mustard and garlic powder, allowing the mixture to simmer and thicken for 3-4 minutes.
5. Final Touches: Adjust gravy seasoning with salt and pepper to taste. Fine-tune consistency by adding broth or reducing further. Transfer crispy schnitzels to serving plates, lavishly drizzle with Dijon gravy, and present alongside roasted vegetables, creamy mashed potatoes, or a vibrant green salad.

Notes

• Flatten Precisely: Use smooth, even motions when pounding pork to ensure uniform thickness, preventing uneven cooking and tough texture.
• Breading Technique: Press breadcrumbs gently but firmly onto cutlets to create a secure, crispy coating that won’t fall off during frying.
• Oil Temperature Control: Maintain consistent medium heat around 350°F to achieve golden-brown exterior without burning or undercooking the meat.
• Gravy Smoothness: Whisk continuously while adding broth to prevent lumps and create a silky, restaurant-quality sauce with rich flavor depth.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: German

Nutrition

• Serving Size: 5
• Calories: 420
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 26 g
• Cholesterol: 120 mg