Honey-Glazed Roasted Brussels Sprouts with Bacon
Crispy honey-glazed roasted Brussels sprouts with smoky bacon — easy step-by-step recipe, tips, and ...
40
total time
4
servings
620 kcal
calories
Introduction: Classic Pork Schnitzel with a Dijon Twist
Pork schnitzel with Dijon gravy is a comforting, crispy dish that marries the golden crunch of breaded pork cutlets with a tangy, velvety mustard sauce. This recipe draws inspiration from traditional German schnitzel while adding a simple Dijon gravy to deepen flavor and transform a familiar favorite into a dinner party winner. The technique is straightforward: thin pork cutlets are seasoned, dredged in flour, egg, and breadcrumbs, and pan-fried until a perfect golden crust forms. The Dijon gravy is built in the same pan to capture fond and toastiness, combining pan drippings with shallot or onion, a splash of white wine or stock, Dijon mustard, and cream for richness. The result is a balanced plate of textures and tastes — crunchy exterior, juicy pork, and a creamy, slightly sharp sauce that cuts through the richness. This article provides a step-by-step guide, ingredient notes, equipment suggestions, plating tips, and storage advice to help both beginners and experienced cooks achieve reliably crispy pork schnitzel and a restaurant-quality Dijon gravy. Along the way, you’ll learn small techniques — proper pounding thickness, breadcrumb choices, frying temperature control, and deglazing the pan — that make a measurable difference in outcome. Whether you’re preparing a weeknight meal or serving guests, this dish is versatile, approachable, and deeply satisfying. Follow the sections below to master pork schnitzel with Dijon gravy, including suggested side pairings and variations for lighter or richer finishes.
Ingredients — what you’ll need
Gathering the right ingredients is the first step toward a successful pork schnitzel with Dijon gravy. Start with boneless pork loin or pork tenderloin slices, about 1/2 inch thick; if necessary, pound them to an even 1/4 inch thickness for uniform cooking. For the breading station, prepare all-purpose flour seasoned with salt and black pepper, beaten eggs or a mix of egg and milk for added tenderness, and fine breadcrumbs or panko for extra crispness. Panko produces a lighter, airier crust while traditional fine breadcrumbs yield a denser, classic schnitzel texture. For the Dijon gravy, you’ll need unsalted butter or a combination of butter and neutral oil, shallot or finely chopped onion, garlic (optional), dry white wine or chicken stock for deglazing, high-quality Dijon mustard, heavy cream or half-and-half (adjust for richness), and extra salt and pepper to taste. Fresh lemon is a key finishing touch for schnitzel — a squeeze brightens the plate and balances the gravy’s richness. Optional garnishes include chopped parsley or capers for a briny contrast. Pantry staples such as vegetable oil for frying, kosher salt, and freshly ground black pepper are essential. For sides, consider buttered egg noodles, mashed potatoes, roasted vegetables, or a fresh German-style cucumber salad. When selecting pork, choose cuts with minimal marbling and trim any excess fat for even breading and frying. Use fresh Dijon mustard — its flavor makes a significant difference — and if possible, use low-sodium stock to control salt levels in the gravy. With these ingredients on hand, you’re ready to assemble the breading station and begin prepping the pork.
Equipment and prep: tools that make the process easier
Using the right equipment will streamline the schnitzel and gravy process and help ensure consistent results. Essential tools include a meat mallet or heavy skillet for pounding the pork evenly, three shallow dishes or rimmed plates for the flour, egg wash, and breadcrumbs, and a heavy skillet for frying — cast iron or stainless steel with good heat retention works best to maintain oil temperature. A digital thermometer is invaluable for checking oil temperature and doneness; aim for oil heated to about 350°F (175°C) and an internal pork temperature of 145°F (63°C) after resting. Use tongs and a slotted spatula for safe flipping and draining, and a cooling rack over a sheet pan to keep cooked schnitzels crisp while resting. For the gravy, a wooden spoon or silicone spatula helps deglaze the pan without scratching. Small mesh strainer or fine sieve can be used if you want an extra-smooth gravy. Prepping steps: trim and halve or slice the pork into cutlets, place between plastic wrap or parchment, and pound to even thickness (approximately 1/4 inch) to ensure quick, even cooking. Set up a breading station in sequence — seasoned flour, egg wash (beat eggs with a splash of milk or water), and breadcrumbs — and keep one hand for dry tasks and the other for wet to reduce clumping. Measure out gravy ingredients before frying so you can deglaze the pan immediately after removing schnitzels; this captures flavorful browned bits (fond). Finally, have a plate lined with paper towels or a cooling rack ready for initial draining, though for crispness transfer to a rack after a minute. These tools and prep steps reduce stress, improve texture, and make the recipe repeatable.
Preparing the pork: seasoning and pounding for consistent results
Properly preparing the pork is critical for tender, evenly cooked schnitzel. Start with boneless pork loin or tenderloin slices and trim away excess fat or silver skin. If your store-bought slices are thicker than 1/2 inch, place them between two sheets of plastic wrap or parchment and gently pound them with a meat mallet or the flat side of a heavy skillet until they are approximately 1/4 inch thick and uniform. Uniform thickness ensures quick cooking and prevents the outer breading from overbrowning before the interior reaches a safe temperature. Season both sides of the cutlets with kosher salt and freshly ground black pepper just before breading — salting too early can draw moisture out and make the breading less adhesive. For extra flavor, you can dust a small amount of paprika or garlic powder into the flour. When assembling the breading station, pat each cutlet dry with paper towels to remove surface moisture; this helps the flour adhere. Dredge each cutlet first in seasoned flour, shaking off excess, then dip into the beaten egg wash, followed by pressing into breadcrumbs to create an even coating. For a thicker, crunchier crust, repeat the egg and breadcrumb steps for a double coat, but be mindful that thicker breading increases frying time. Transfer breaded cutlets to a sheet tray and refrigerate for 15–20 minutes if time allows; this helps the coating set and reduces the chance of shedding during frying. Properly prepared cutlets will sizzle immediately when they hit the oil and develop an even, golden crust. Remember that the goal is a crisp exterior and juicy interior — precise pounding, proper seasoning, and a well-executed breading technique deliver that balance every time.
Breading and frying: achieving a golden, crispy crust
Frying is where the pork schnitzel comes to life: the right oil temperature and technique yield an irresistibly crispy exterior. Use a neutral oil with a high smoke point — vegetable, canola, or peanut oil — and combine a small amount with butter (optional) for flavor. Heat the oil in a heavy skillet over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, test by dropping a few breadcrumbs in the oil; they should sizzle and become golden within 30–45 seconds. Place schnitzels in the pan without overcrowding — work in batches if necessary — and fry 2–3 minutes per side depending on thickness and oil temperature. Avoid pressing down on the cutlets; doing so reduces crispness and can cause oil splatter. Once golden and cooked through, transfer schnitzels to a cooling rack set over a sheet pan or to a plate lined with paper towels for a brief drain; a rack preserves more crunch than paper towels alone. Keep finished schnitzels warm in a low oven (200°F/93°C) while you complete remaining batches and make the gravy. If the breading browns too fast before the pork is cooked, lower the heat slightly; if the crust absorbs too much oil and becomes greasy, raise the temperature. For an extra-crispy finish, use panko breadcrumbs or a mixture of panko and fine crumbs, and consider a short rest in the refrigerator before frying to help the crumb adhere. The key variables are oil temperature, even breading, and not overcrowding the pan. Master these, and you’ll have reliably golden, crispy pork schnitzels every time.
Dijon gravy: building flavor from the pan
Making a Dijon gravy in the same pan used for frying captures browned bits and depth of flavor, transforming leftover fond into a silky sauce that elevates the schnitzel. After removing the cooked schnitzels and reserving them in a warm oven, carefully pour off excess oil from the skillet, leaving a tablespoon or two of fat along with any browned bits. Reduce heat to medium, add a knob of butter, and sauté finely chopped shallot or onion until translucent and fragrant, about 2–3 minutes; add a crushed garlic clove for extra aroma if desired but avoid burning it. Deglaze the pan with a splash (about 1/3 cup) of dry white wine or chicken stock, scraping the bottom with a wooden spoon to release the fond. Allow the liquid to reduce by half to concentrate flavor. Stir in 1–2 teaspoons of good-quality Dijon mustard; remove a spoonful of the hot liquid and whisk it into the mustard first to temper before adding back to the pan, which helps prevent clumping. Add 3/4 to 1 cup of stock and a splash of heavy cream (about 1/4 to 1/2 cup) depending on desired richness; simmer gently until slightly thickened. Taste and adjust seasoning with salt, pepper, and an extra squeeze of lemon juice to brighten the sauce and cut through the cream. If you prefer a thicker gravy, whisk in a small beurre manié (equal parts butter and flour kneaded together) or a cornstarch slurry, adding gradually until the desired consistency is reached. Strain the gravy through a fine sieve for silky texture if needed, then pour over schnitzels or serve on the side. This Dijon gravy combines savory pan flavors, mustard tang, and creaminess to perfectly complement the crispy pork cutlets.
Serving and presentation: plating tips and side pairings
Presentation enhances the dining experience — a well-plated pork schnitzel with Dijon gravy looks inviting and sounds delicious. For plating, arrange one to two schnitzels on a warm plate, lightly drizzle or spoon the Dijon gravy to one side or across the cutlets, and garnish with a wedge of lemon and a scattering of chopped parsley for freshness and color contrast. A small pile of capers adds a briny pop that pairs well with mustard sauce. Classic accompaniments include buttered egg noodles, creamy mashed potatoes, or spaetzle; for lighter pairings, serve with a tangy German-style cucumber salad, mixed greens with a lemon vinaigrette, or roasted seasonal vegetables. For family-style service, keep schnitzels on a warmed platter and bowl the gravy separately so diners can choose the amount. If serving as part of a multi-course meal, consider starting with a light soup or salad to balance the richness. When stacking schnitzels on a platter, place parchment or a rack between layers to avoid sogginess. For texture contrast and visual appeal, finish plates with a lemon twist or microgreens and a thin drizzle of good olive oil around vegetables. Temperature matters: ensure schnitzels are hot and gravy warm to maintain crispness and mouthfeel. For entertaining, provide small plates or forks for easy serving and consider pre-slicing schnitzels into strips for shared platters. Thoughtful presentation enhances both flavor perception and enjoyment, making your pork schnitzel with Dijon gravy feel special and restaurant-worthy.
Tips, variations, and storage: adapt the recipe and keep leftovers fresh
A few practical tips and variations will help you adapt this pork schnitzel with Dijon gravy to suit taste, diet, and time constraints. For lighter versions, use low-fat yogurt or reduced-fat cream in the gravy, or finish with a squeeze of lemon and reserve cream entirely. For a gluten-free option, substitute rice flour or a gluten-free all-purpose blend in the flour stage and use gluten-free breadcrumbs or crushed cornflakes. To make chicken or veal schnitzel instead of pork, reduce frying time slightly for chicken breasts pounded thin, and monitor doneness closely. Add herbs like tarragon or chives to the Dijon gravy for a fresh, aromatic lift, or stir in a spoonful of whole-grain mustard for texture. For a richer gravy, finish with a pat of cold butter whisked in off heat for gloss and mouthfeel. When cooking for a crowd, keep finished schnitzels warm on a rack in a low oven and deglaze the pan with larger volumes of stock to make a bigger batch of gravy. To store leftovers, cool schnitzels completely, wrap individually, and refrigerate for up to 3 days; reheat in a 375°F (190°C) oven on a rack for 8–10 minutes to restore crispness. Store gravy separately in an airtight container in the fridge for up to 3 days; gently reheat on the stovetop and whisk in a splash of stock or cream if it’s too thick. For freezing, wrap schnitzels tightly and freeze up to 1 month; reheat from frozen in a hot oven, and remake or reheat gravy from defrosted stock with a quick whisk. With these tips and variations, you can tailor the classic pork schnitzel with Dijon gravy to fit preferences while maintaining the essential balance of crispy texture and tangy, creamy sauce.
Pork Schnitzel with Dijon Gravy
Crispy pork schnitzel served with a tangy Dijon gravy. Easy, authentic pan-fried pork cutlets perfect for weeknight dinners or special meals.
total time
40
servings
4
calories
620 kcal
ingredients
- 4 boneless pork loin chops 🥩
- 1/2 cup all-purpose flour 🌾
- 2 large eggs, beaten 🥚
- 1 cup breadcrumbs 🍞
- 1 teaspoon salt 🧂
- 1/2 teaspoon black pepper 🧂
- 1/2 teaspoon garlic powder 🧄
- 1/2 teaspoon paprika 🌶️
- 2 tablespoons olive oil 🫒
- 2 tablespoons butter 🧈
- 2 tablespoons butter (for gravy) 🧈
- 2 tablespoons all-purpose flour (for gravy) 🌾
- 1 cup chicken broth 🍗
- 1/2 cup heavy cream 🥛
- 2 tablespoons Dijon mustard 🟡
- Salt and black pepper to taste 🧂
instructions
- 1. Place each pork chop between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4-inch thick.
- 2. Season both sides of the pork chops with salt, black pepper, garlic powder, and paprika evenly.
- 3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4. Dredge each pork chop in flour, shaking off any excess.
- 5. Dip the floured pork chops into the beaten eggs, making sure they are fully coated.
- 6. Press the pork chops into the breadcrumbs, ensuring a firm and even coating on all sides.
- 7. Heat olive oil and butter in a large skillet over medium-high heat until hot and shimmering.
- 8. Fry the schnitzels for 3 to 4 minutes on each side, or until they are golden brown and cooked through.
- 9. Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
- 10. In a separate saucepan, melt 2 tablespoons of butter over medium heat for the gravy.
- 11. Whisk in 2 tablespoons of flour to create a roux and cook for 1 to 2 minutes until it turns lightly golden.
- 12. Slowly pour in chicken broth while whisking constantly to avoid lumps.
- 13. Stir in heavy cream and Dijon mustard, and simmer the gravy until it thickens to your desired consistency.
- 14. Season the gravy with salt and black pepper to taste.
- 15. Serve the crispy pork schnitzel on plates and generously spoon the creamy Dijon gravy over the top.
- 16. Accompany with mashed potatoes, spaetzle, or a fresh green salad for a complete and hearty meal.
- 17. Enjoy this comforting and elegant dish that balances crispy pork with a tangy, creamy sauce!
related articles
Potsticker Soup with Mushrooms & Bok Choy
Comforting potsticker soup with savory mushrooms and tender bok choy — quick, flavorful, and perfect...
Grilled Flank Steak Caprese with Balsamic Dressing
Juicy grilled flank steak Caprese with fresh tomatoes, mozzarella, basil, and tangy balsamic dressin...
Loaded Baked Potato Soup with a Twist
Creamy loaded baked potato soup with a modern twist — cheesy, smoky, and easy to make. Ideal for wee...
Bacon-Wrapped Smokies with Brown Sugar and Butter
Sweet and savory bacon-wrapped smokies glazed with brown sugar and butter — easy appetizer perfect f...
Pork Schnitzel with Dijon Gravy
Crispy pork schnitzel served with a tangy Dijon gravy. Easy, authentic pan-fried pork cutlets perfec...
Garlic Butter Chicken Bites with Lemon Parmesan Linguine
Quick, flavorful garlic butter chicken bites paired with zesty lemon Parmesan linguine — an easy wee...
Chicken with Buttered Noodles
Easy, comforting chicken with buttered noodles — weeknight favorite with tips, variations, and step-...
Creamy Chicken Lasagna with White Sauce
Easy, creamy chicken lasagna with a velvety white sauce. Step-by-step tips, variations, storage and ...