Step 1: Prepare the Pork Schnitzel
- Pound the Pork Chops: Place the pork chops between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the pork chops until they are about 1/4 inch thick. Season both sides with salt and pepper.
- Set Up a Breading Station: Prepare three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs with the Dijon mustard. In the third bowl, combine the breadcrumbs with Parmesan cheese (if using).
- Bread the Pork: Dredge each pork chop in the flour, shaking off the excess. Then dip the pork into the egg mixture, ensuring it’s fully coated. Finally, press the pork chop into the breadcrumbs, coating both sides evenly.
Step 2: Cook the Pork Schnitzel
- Heat the Oil: In a large skillet, heat the vegetable oil and butter over medium-high heat. The butter adds extra flavor, but it’s optional.
- Fry the Schnitzel: Once the oil is hot, carefully add the breaded pork chops to the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
- Drain and Keep Warm: Transfer the cooked schnitzel to a paper towel-lined plate to drain excess oil. You can keep them warm in a low oven while you prepare the gravy.
Step 3: Make the Dijon Gravy
- Make a Roux: In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously to form a roux, cooking for about 2 minutes until it turns golden and bubbly.
- Add the Broth: Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
- Stir in Dijon Mustard and Cream: Once the gravy has thickened, whisk in the Dijon mustard and heavy cream. Simmer for an additional 2-3 minutes until the gravy is smooth and creamy. Season with salt and pepper to taste.
Step 4: Serve
- Plate the Schnitzel: Place the crispy pork schnitzel on a serving plate.
- Top with Gravy: Generously spoon the Dijon gravy over the schnitzel.
- Garnish: Sprinkle with fresh parsley for a pop of color.
Serving Suggestions:
- Sides: Serve the schnitzel with mashed potatoes, spaetzle, or buttered noodles to soak up the delicious gravy. Steamed or roasted vegetables, like green beans or carrots, make for a perfect side dish.
- Lemon Wedges: For a touch of brightness, serve the schnitzel with lemon wedges on the side.
Conclusion
This pork schnitzel with Dijon gravy is a perfect blend of crispy, tender pork and a creamy, tangy sauce. The flavors complement each other beautifully, making it a fantastic meal for any occasion. Enjoy it with your favorite sides for a satisfying, restaurant-worthy dinner!