Pork Schnitzel with Dijon Gravy
Ingredients:
4 boneless pork chops
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon paprika
Salt and pepper, to taste
3 tablespoons olive oil
For the Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
Instructions:
1. Pound the pork chops to about 1/4-inch thickness and season both sides with salt and pepper.
2. Set up three bowls:
– Bowl 1: flour
– Bowl 2: whisked eggs
– Bowl 3: breadcrumbs mixed with Parmesan and paprika
3. Dredge each pork chop in flour, then dip into the eggs, and press into the breadcrumb mixture to coat completely.
4. 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 plate and keep warm.
5. In the same skillet, melt the butter. Whisk in flour and cook for 1 minute. Gradually pour in the chicken broth while whisking constantly.
6. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until the gravy thickens.
7. Pour the Dijon gravy over the pork schnitzels and serve hot.
Prep: 15 min | Cook: 20 min | Total: 35 min
Servings: 4 | Calories: 540 per serving