Pork Schnitzel with Dijon Gravy

Crispy, Golden Cutlets Topped with Rich Mustard Cream Sauce

This Pork Schnitzel with Dijon Gravy is a comforting dish that layers golden, crispy pork cutlets with a luxurious mustard-cream sauce. The schnitzel is lightly pounded, seasoned, and breaded to perfection, while the gravy brings bold tang and silky richness—making this ideal for cozy dinners, date nights, or whenever you want something hearty yet refined.

A German-inspired classic with French flair!

Why You’ll Love This Recipe:

• 🥩 Tender Pork Base: Thinly pounded chops fry into juicy, crispy cutlets with perfect crunch.
• 🧈 Dijon Gravy Magic: A creamy, mustard-infused sauce that elevates every bite.
• 🧑‍🍳 Simple Breading Method: Three-bowl system ensures even coating without sticking.
• ⏱️ Quick & Satisfying: From prep to plate in under 30 minutes—perfect for weeknight cravings.
• 🎉 Great for Sharing: Perfect at family dinners, school events, or romantic evenings.

Ingredients (Serves 4):

For the Pork Schnitzel:

• 4 boneless pork chops , pounded to ¼-inch thickness (or chicken breast for variation)
• ½ cup (60g) all-purpose flour (or gluten-free flour for sensitive diets)
• 2 large eggs , whisked (or plant-based egg wash for vegan option)
• 1 cup breadcrumbs (panko for extra crispiness – or gluten-free breadcrumbs if needed)
• ¼ cup grated Parmesan cheese (optional – or nutritional yeast for vegan finish)
• 1 tsp paprika (smoked for deeper flavor)
• Salt and black pepper , to taste
• 3 tbsp olive oil (or vegetable oil for high-heat cooking)

For the Dijon Gravy:

• 2 tbsp unsalted butter (or coconut oil for dairy-free version)
• 2 tbsp all-purpose flour (or cornstarch for gluten-free gravy)
• 1 cup chicken broth (or beef broth for richer flavor)
• ½ cup heavy cream (or full-fat coconut milk for plant-based version)
• 2 tbsp Dijon mustard (or whole-grain mustard for texture)
• 1 tsp Worcestershire sauce (or soy sauce for vegan option)

Instructions:

Step 1: Pound & Season the Pork

Place pork chops between plastic wrap or parchment paper.

Using a meat mallet or rolling pin, gently pound to ¼-inch thickness for tender, even cooking.

Season both sides with salt and pepper —set aside.

Step 2: Set Up the Coating Station

In three separate bowls:

1. Place flour for dusting.
2. Whisk eggs for dipping.
3. Mix breadcrumbs, Parmesan, and paprika for the crunchy layer.

Dip each pork chop:

• Lightly coat in flour , shaking off excess.
• Dunk in egg wash , letting extra drip off.
• Press into breadcrumb mixture until fully coated.

Let rest for 5–10 minutes before frying—this helps breading adhere better.

Step 3: Fry Until Golden

Heat olive oil in a large skillet over medium heat .

Add schnitzel one at a time, cooking 3–4 minutes per side , or until deep golden brown and crispy.

Transfer to a warm oven or foil-wrapped plate to keep hot while making the gravy.

Step 4: Make the Creamy Dijon Gravy

In the same skillet, melt butter over medium heat.

Whisk in flour and cook for 1 minute to make a roux.

Gradually add chicken broth , whisking constantly to avoid lumps.

Stir in heavy cream, Dijon mustard, and Worcestershire sauce .

Simmer for 3–4 minutes , stirring often, until thickened and glossy.

Season with salt and pepper as needed.

Step 5: Serve Warm & Glistening

Place each schnitzel on a warm plate.

Pour hot Dijon gravy generously over the top.

Garnish with fresh parsley or chives if desired.

Each bite brings together:

• Crispy, golden breading crunch
• Juicy, tender pork pockets
• Silky, mustard-rich gravy layers
• And that classic comfort-food charm

Tips for Success:

• 🧈 Use Cold Hands: Helps shape and press without sticking.
• 🥣 Rest the Schnitzel: Letting it sit after breading improves crispness.
• 🥟 Gravy Hack: For extra depth, add a splash of white wine or lemon juice to the sauce.
• 🧁 Breading Tip: Press breadcrumbs firmly onto the meat for an even crust.
• ❄️ Make Ahead Magic: Prep breading station and refrigerate uncooked schnitzel for up to 12 hours.

Serving Suggestions:

• Pair with mashed potatoes, spaetzle, or buttered noodles to soak up the gravy.
• Great alongside roasted green beans, sauerkraut, or a simple arugula salad .
• Ideal for casual get-togethers, romantic meals, or solo indulgence .

Nutritional Information (per serving, makes 4 – approximate):

(With regular flour, cream, and Parmesan – per plate)

• Calories: ~600 kcal
• Protein: ~30g
• Carbohydrates: ~35g
• Fat: ~35g
• Fiber: ~1g
• Sugar: ~3g

This Pork Schnitzel with Dijon Gravy proves that comfort food doesn’t need fancy steps to be unforgettable. With its crispy crust, tender center, and bold mustard finish—it’s a must-cook for lovers of hearty, comforting dishes.

Additional Notes:

• Gluten-Free Option: Use GF flour, breadcrumbs, and ensure all sauces are gluten-free.
• Vegan Swap: Replace pork with tofu or seitan, use flax eggs and vegan mustard.
• Storage Tip: Store fried schnitzel in foil-lined container—reheat in oven for best texture.
• Flavor Hack: Add a dash of nutmeg or thyme to the breading for European warmth.
• Meal Prep Friendly: Reheat gently in oven or air fryer for crispy revival.

Pro Tip: For extra golden crust , brush schnitzel with melted butter after frying.
Serving Idea: Top with fried capers, pickled onions, or a poached egg for gourmet flair.
History Fun: Schnitzel has roots in Austria but became popular across Germany and beyond—this version gives it a French-style mustard upgrade for bold international fusion.

Optional Variations:

Final Serving Touches:

• Drizzle with truffle oil or balsamic glaze
• Serve with roasted garlic bread or polenta
• Pair with dry white wine or beer
• Top with fried sage leaves or edible flowers

This dish isn’t just dinner—it’s a journey through Europe’s rustic kitchens in one satisfying bite. So take your time, enjoy the aroma, and savor every golden, creamy moment.