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Pork schnitzel is a beloved dish that transcends borders, originating from the culinary traditions of Germany and Austria. This delightful meal consists of tenderized pork coated in a crispy, golden-brown breadcrumb crust. The allure of crispy coatings combined with rich, flavorful gravies makes pork schnitzel a favorite for many. Not only does it serve as a satisfying main dish, but it also embodies the comfort of home-cooked meals, inviting both novice cooks and seasoned chefs to craft their version.

Pork Schnitzel with Dijon Gravy

Discover the joy of cooking with this amazing Crispy Pork Schnitzel with Zesty Dijon Gravy recipe! Perfectly tender pork is coated in a crunchy breadcrumb crust, served with a rich, tangy gravy that elevates the dish to a whole new level. Whether you're hosting a special dinner or enjoying a cozy family meal, this comforting classic is sure to impress. Try it today! #PorkSchnitzel #HomeCooking #ComfortFood #CulinaryDelight #DeliciousRecipes #Foodie
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Ingredients
  

4 boneless pork loin chops (about 1/2 inch thick)

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup vegetable oil (for frying)

1 tablespoon Dijon mustard

1 cup chicken or pork broth

1/2 cup heavy cream

1 tablespoon fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Pork: Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.

    Set Up Breading Station: In three separate shallow dishes, place flour in the first, whisk eggs in the second, and place breadcrumbs in the third.

      Coat the Pork: Dredge each pork chop in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, and finally coat with breadcrumbs, pressing gently to adhere.

        Fry the Pork: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot (test with a breadcrumb; it should sizzle), add the pork chops. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

          Make the Gravy: In the same skillet, reduce heat to medium and drain most of the oil, leaving about 1 tablespoon. Stir in the Dijon mustard and fry for about 1 minute. Gradually whisk in the broth, scraping up any browned bits from the pan. Allow it to simmer for 2-3 minutes.

            Add Cream: Stir in the heavy cream and simmer for an additional 2-3 minutes until the gravy thickens slightly. Taste and adjust seasoning if necessary.

              Serve: Place the crispy schnitzels on plates, spoon the Dijon gravy generously over the top, and garnish with fresh parsley. Serve with lemon wedges on the side for a bright finish.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4