Pork Schnitzel with Dijon Gravy
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Who doesn’t love a crispy, flavorful pork schnitzel? This dish is a classic favorite that never fails to impress. The addition of a rich and tangy Dijon gravy takes it to the next level, making it a perfect meal for any night of the week.
Ingredients:
– 4 boneless pork chops
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup breadcrumbs
– Salt and pepper to taste
– 1/4 cup vegetable oil
– 1/4 cup butter
– 2 tablespoons Dijon mustard
– 1 cup chicken broth
– 1/2 cup heavy cream
Instructions:
1. Preheat your oven to 200°F to keep the schnitzel warm while you make the gravy.
2. Place each pork chop between two pieces of plastic wrap and pound them with a meat tenderizer until they are about 1/4 inch thick.
3. Season the pork chops with salt and pepper.
4. Dip each pork chop in the flour, then the beaten egg, and finally the breadcrumbs, making sure to coat each chop evenly.
5. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side until they are golden brown and cooked through. Place them on a baking sheet and keep them warm in the oven.
6. In the same skillet, melt the butter and whisk in the Dijon mustard.
7. Gradually whisk in the chicken broth and heavy cream, stirring constantly until the gravy thickens.
8. Season the gravy with salt and pepper to taste.
9. Serve the pork schnitzel with the Dijon gravy poured over the top.
Nutrition Information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Popular questions:
1. Can I use bone-in pork chops instead of boneless?
– Yes, bone-in pork chops can be used, although boneless chops work best for schnitzel due to easier pounding and even cooking.
2. Can I use panko breadcrumbs instead of regular breadcrumbs?
– Yes, panko breadcrumbs can be used for a crispier coating.
3. Can I substitute the heavy cream with milk for the gravy?
– Yes, you can use milk as a lighter alternative, but the gravy may not be as rich.
4. Can I bake the schnitzel instead of frying?
– Yes, you can bake the schnitzel in the oven for a healthier option, although the texture may vary.
5. Can I use whole-grain mustard instead of Dijon mustard?
– Yes, whole-grain mustard can be used for a different flavor profile.
6. Can I make the gravy ahead of time?
– Yes, the gravy can be made ahead and reheated before serving.
7. Can I freeze leftover schnitzel?
– Yes, leftover schnitzel can be frozen, but the coating may lose some crispiness upon reheating.
8. Can I add herbs or spices to the flour for extra flavor?
– Yes, herbs and spices like thyme, paprika, or garlic powder can be added to the flour for additional flavor.
9. Can I serve the schnitzel with side dishes like mashed potatoes or salad?
– Yes, schnitzel pairs well with sides like mashed potatoes, salad, or roasted vegetables.
10. Can I double the recipe for a larger gathering?
– Yes, the recipe can be easily doubled to serve more people.
Helpful tips:
1. Ensure the pork chops are pounded evenly for consistent cooking.
2. Use a meat thermometer to check that the pork is cooked to a safe internal temperature.
3. Season each step of the coating process for maximum flavor.
4. Let the cooked schnitzel rest for a few minutes before serving to retain juiciness.
5. Adjust the amount of Dijon mustard in the gravy to suit your taste preferences.
6. Experiment with different types of breadcrumbs for varied texture.
7. Add a squeeze of lemon juice to the gravy for a citrusy kick.
8. Garnish the dish with fresh herbs like parsley or chives for a pop of color.
9. Serve the schnitzel with a side of lingonberry jam for a traditional pairing.
10. Customize the gravy by adding ingredients like capers or mushrooms for extra depth of flavor.
Expert Secrets:
1. For extra crunch, double coat the pork chops by dipping them in the egg and breadcrumbs twice.
2. Use a combination of butter and oil for frying for both flavor and a higher smoke point.
3. For a creamier gravy, add a splash of white wine while reducing the broth.
4. Incorporate a spoonful of honey or maple syrup into the gravy for a touch of sweetness.
5. Finish the schnitzel with a sprinkle of flaky sea salt for additional texture and flavor.
6. Try using different types of mustard, such as whole-grain or spicy mustard, for a unique twist on the gravy.
7. Add a splash of Worcestershire sauce to the gravy for an extra layer of umami flavor.
8. To keep the schnitzel crispy, place a wire rack on the baking sheet when keeping them warm in the oven.
9. Experiment with adding grated Parmesan cheese to the breadcrumb mixture for a cheesy crust.
10. For a lighter option, use turkey cutlets instead of pork chops for a healthier schnitzel variant.