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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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