One would think with my background that I’d have some ability to cook German food. Nope, I can almost grill a brat and my sauerkraut comes in a jar. About a month ago we went to a German restaurant and it was awful, which got me to thinking about making a pork schnitzel. Turns out it’s not that difficult. This recipe is wonderful but rates high on the difficulty level because it’s hard to do both at once. Make sure you have a meet tenderizer for flattening the pork and pre-flatten and season the pork. Then make sauce and then fry the pork. It’s tricky but definitely worth it.
Crispy Pork Schnitzel in a Creamy Dijon Sauce
Ingredients:
- 4 pork loin chops, boneless
- 1/2 cup all-purpose flour
- 2 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
For the Dijon Gravy:
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 Tablespoons Dijon mustard
- Salt and pepper to taste
- Large skillet
- Saucepan
Directions:
- Place each pork chop between two sheets of plastic wrap and pound to 1/4-inch thickness
- Season the pork chops with salt, pepper, garlic powder, and paprika
- Dredge each pork chop in flour, then dip in beaten eggs, and coat with breadcrumbs
- Heat olive oil and butter in a large skillet over medium-high heat
- Fry the pork chops for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and keep warm
- To make the Dijon gravy, melt butter in a saucepan over medium heat
- Stir in flour and cook for 1-2 minutes
- Gradually whisk in chicken broth and cook until thickened, about 5 minutes
- Stir in heavy cream and Dijon mustard
- Season with salt and pepper to taste
- Serve the pork schnitzel topped with the Dijon gravy