Pork Schnitzels with Dijon Gravy
Recipes Main Dish Other ethnic food Pork Quick and Easy
Description
Pork Schnitzels topped with Dijon Gravy provide satisfying comfort food at its best. The boneless pork chops are pounded thin, breaded lightly, fried and topped with a delicious, creamy Dijon gravy. Yum!
Ingredients
Pork Schnitzels:
4 boneless pork chops
1/2 c. all-purpose flour
2 large eggs, whisked
1 c. bread crumbs
1/4 c. grated Parmesan cheese
1 t. paprika
salt and pepper, to taste
3 T. olive oil
Dijon Gravy:
2 T. unsalted butter
2 T. all-purpose flour
1 c. chicken broth
1/2 c. heavy cream
2 t. Dijon mustard
1 t. Worcestershire sauce
Directions
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Pound the pork chops to about 1/4" thickness; season both sides with salt and pepper.
Set up three bowls: add the flour to the first bowl; add the whisked eggs to the second bowl; add the bread crumbs, Parmesan cheese and paprika to the last bowl.
Dredge each pork chop in first in the flour, then dip into the eggs, and press into the bread crumb mixture to coat completely.
Heat olive oil in a skillet over medium heat. Cook each schnitzel for 3–4 minutes per side until golden brown and crispy. Transfer to a platter; cover to keep warm.
In the same skillet, melt the butter. Whisk in flour; cook for 1 minute; gradually pour in the broth, whisking constantly.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until the gravy thickens.
Serve immediately with the Dijon gravy poured over the schnitzels.
4 servings.