Pork Schnitzel with Dijon Gravy

1. Prepare the Pork Schnitzel:

• If your pork chops are thick, place them between two sheets of plastic wrap or parchment paper and gently pound them to about 1/4 inch thick using a meat mallet.
• Set up a breading station:
  • In one shallow dish, place the flour and season it with salt, pepper, garlic powder, and paprika.
  • In another shallow dish, beat the eggs.
  • In a third dish, place the breadcrumbs.
• Dredge each pork chop in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it in the breadcrumbs. Press gently to ensure the breadcrumbs stick.
• Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (test by dropping a breadcrumb in—if it sizzles, it’s ready), add the breaded pork schnitzels.
• Fry the schnitzels for about 3-4 minutes on each side, or until golden brown and crispy. Once cooked, transfer the schnitzels to a paper towel-lined plate to drain excess oil. Keep warm.

2. Make the Dijon Gravy:

• In the same skillet, reduce the heat to medium and melt the butter.
• Whisk in the flour and cook for about 1-2 minutes, stirring constantly, to form a roux (it will be bubbly but not browned).
• Gradually add the chicken broth while whisking to avoid lumps. Continue to cook for about 2-3 minutes, allowing the gravy to thicken.
• Stir in the heavy cream, Dijon mustard, and white wine vinegar (or lemon juice). Adjust the seasoning with salt and pepper to taste.
• Let the gravy simmer for an additional 2 minutes until creamy and smooth.

3. Serve:

• Plate the pork schnitzels and generously spoon the Dijon gravy over the top.
• Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp green salad.

Tips:

• Meat Variations: You can use chicken or veal instead of pork for a different version of schnitzel.
• Crispy Coating: For extra crispy schnitzels, use panko breadcrumbs, or try adding a pinch of Parmesan cheese to the breadcrumbs.
• Make-Ahead Gravy: You can make the Dijon gravy ahead of time and reheat it when ready to serve. Just add a little more broth if it thickens too much in the fridge.

This Pork Schnitzel with Dijon Gravy is a satisfying and indulgent dish with a crispy exterior and creamy, tangy gravy—perfect for a comforting dinner!