Pork Schnitzel Dijon Gravy

This crispy, golden pork schnitzel with creamy dijon gravy transforms an ordinary weeknight dinner into something special. The combination of tender pork and tangy, velvety sauce creates a restaurant-worthy meal that comes together faster than you might expect.

I first made this schnitzel after returning from a trip to Austria and wanting to recreate those magical flavors at home. After several attempts, this version with the dijon gravy became our family favorite, appearing on our table at least twice a month.

Ingredients

• Boneless pork chops: Choose ones that are about 1 inch thick before pounding for best results
• All-purpose flour: Creates the first layer of the crispy coating and helps the egg adhere
• Large eggs: Provide the moisture and binding for the breadcrumb coating
• Breadcrumbs: Use panko for extra crispiness or traditional breadcrumbs for a more classic texture
• Grated Parmesan cheese: Adds a subtle umami flavor to the coating
• Paprika: Brings a touch of color and mild sweetness to the breading
• Olive oil: Perfect for pan-frying to achieve that golden crust
• Unsalted butter: Forms the base of the rich gravy without adding extra saltiness
• Chicken broth: Provides depth of flavor for the gravy, use low sodium if watching salt intake
• Heavy cream: Creates the luxurious texture in the gravy
• Dijon mustard: Adds the signature tangy kick that makes this gravy special
• Worcestershire sauce: Brings a complex savory note that balances the richness

Step-by-Step Instructions

Prepare the Pork:

Place each pork chop between plastic wrap and pound to about 1/4 inch thickness using a meat mallet or heavy pan. Season both sides generously with salt and pepper. The thin cutlets cook quickly and evenly while maintaining tenderness.

Set Up Breading Station:

Arrange three shallow bowls in a row. Fill the first with flour seasoned with a pinch of salt and pepper. Whisk the eggs in the second bowl until smooth. In the third bowl, combine breadcrumbs, Parmesan cheese, and paprika, mixing well to ensure even distribution of flavors throughout the coating.

Bread the Schnitzels:

Working with one pork cutlet at a time, dredge completely in flour, shaking off any excess. Next, dip into the beaten eggs, allowing extra to drip off. Finally, press firmly into the breadcrumb mixture, ensuring an even coating on both sides. Place the breaded cutlets on a plate, not stacking them.

Fry to Golden Perfection:

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Cook the schnitzels for 3 to 4 minutes per side, until deeply golden brown and crispy. The internal temperature should reach 145°F. Transfer to a wire rack or paper towel lined plate to maintain crispiness.

Create the Gravy Base:

In the same skillet with the remaining oils, melt the butter over medium heat. Once bubbling, add the flour and whisk constantly for about one minute until it forms a smooth paste and smells slightly nutty. This roux will thicken your gravy beautifully.

Finish the Dijon Gravy:

Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming. Once smooth, stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 2 to 3 minutes until the gravy has thickened enough to coat the back of a spoon. Taste and adjust seasonings if needed.

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My grandmother taught me the secret to perfect schnitzel is the sound while cooking. If you hear a gentle sizzle rather than a harsh splattering, your oil is at the perfect temperature. This memory of cooking alongside her makes this recipe especially meaningful to me.

Make Ahead Options

While schnitzel is best enjoyed fresh from the pan, you can prepare components ahead of time to streamline dinner prep. The pork cutlets can be pounded, seasoned, and refrigerated for up to 24 hours before cooking. You can even bread them up to 2 hours ahead and keep them covered in the refrigerator. The dijon gravy can be made completely in advance and gently reheated when needed. Just store it separately and pour over freshly fried schnitzel right before serving.

Serving Suggestions

This pork schnitzel pairs beautifully with traditional sides like German potato salad, buttered egg noodles, or a simple green salad with vinaigrette. For a more complete meal, consider adding roasted vegetables such as Brussels sprouts or carrots. A slice of lemon on the side offers a fresh, acidic contrast to the rich gravy. Some crusty bread for sopping up extra sauce is always appreciated at the table. For a truly authentic experience, serve with lingonberry jam on the side.

Cultural Context

Schnitzel originated in Austria but has become popular throughout Central Europe. Traditionally made with veal, pork schnitzel became common as a more affordable alternative. The classic version is served with just a lemon wedge, while this recipe takes inspiration from Jägerschnitzel with its creamy sauce. The addition of Dijon mustard is a French influence that complements the Germanic cooking style perfectly. This fusion approach maintains the beloved crispy cutlet while adding a layer of sophisticated flavor through the gravy.

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Frequently Asked Questions

→ How do I ensure the schnitzels are crispy?

Make sure to firmly press the breadcrumb mixture onto the pork chops for even coating and fry in hot oil, avoiding crowding the pan.

→ Can I use a substitute for Dijon mustard?

Yes, you can use whole-grain or spicy brown mustard as a substitute, but it may slightly alter the flavor profile.

→ What sides pair well with this dish?

Mashed potatoes, buttered noodles, or steamed vegetables are excellent complements to pork schnitzel with Dijon gravy.

→ How do I prevent the pork from drying out?

Pound the pork chops to an even thickness, avoid overcooking, and ensure the heat is not too high when frying.

→ Can I make this dish ahead of time?

You can prepare the schnitzels and gravy separately in advance. Reheat the schnitzels in the oven and warm the gravy on the stovetop before serving.