**Pork Schnitzel with Dijon Gravy – A Modern Twist**
### Introduction
Welcome to a delightful culinary adventure! Today, we’re diving into a modern twist on a beloved classic: Pork Schnitzel with Dijon Gravy. This dish brings together the perfect crunch of golden, fried pork and the creamy, tangy goodness of Dijon mustard gravy. It’s comfort food at its finest! Subscribe to receive this delicious recipe directly to your inbox—it’s one you won’t want to miss!
### Why You’ll Love This Recipe
Why is this recipe so special? Well, let me tell you! The Pork Schnitzel is beautifully crisp on the outside while remaining tender and juicy on the inside. The Dijon gravy adds a delightful zing that elevates the dish, making it a memorable meal for family dinners. Plus, it’s easy to prepare, so you’ll have more time to connect with loved ones around the dinner table. It’s a simple, yet impressive dish that everyone will rave about!
### Ingredients
– 500g pork loin, pounded thin
– 100g all-purpose flour
– 2 eggs, beaten
– 150g breadcrumbs
– 5g sea salt
– 3g black pepper
– 100ml vegetable oil for frying
– 20g butter
– 30g all-purpose flour (for gravy)
– 250ml chicken stock
– 50ml heavy cream
– 30ml Dijon mustard
– 10ml lemon juice
– 5g fresh parsley, chopped (for garnish)
### Necessary Tools
– Meat mallet or rolling pin
– Three shallow dishes (for flour, eggs, and breadcrumbs)
– Large skillet
– Saucepan
– Whisk
– Spatula
### Ingredient Swaps and Additions
Feel like getting creative? You could substitute chicken breasts or even tofu for the pork for a different protein twist. If Dijon mustard isn’t to your taste, try whole grain mustard for added texture or a hint of sweetness. Don’t hesitate to get creative with herbs too! Fresh thyme or rosemary could be fabulous additions.
### Step-by-Step Instructions
1. Begin by seasoning the pork loin slices with salt and pepper. Dredge each piece in flour, dip it in the beaten eggs, and finally coat with breadcrumbs. Be sure to press the breadcrumbs onto the meat for a perfect crunch!
2. In a large skillet, heat the vegetable oil over medium heat. Fry each schnitzel for about 3-4 minutes per side until they’re gloriously golden brown. Remove them and keep them warm.
3. Now, for that luscious Dijon gravy! In a separate saucepan, melt the butter over medium heat. Add the flour to create a roux—cook this for about a minute.
4. Gradually whisk in your chicken stock, ensuring there are no lumps. Bring this to a simmer and watch the magic happen as it thickens—about 5 minutes should do.
5. Stir in the heavy cream, Dijon mustard, and a splash of lemon juice. Adjust seasoning with salt and pepper to taste.
6. Serve each schnitzel with a generous pour of that creamy Dijon gravy and a sprinkle of fresh parsley for that perfect finish!
### Serving Suggestions
This dish pairs wonderfully with mashed potatoes, a simple green salad, or some roasted vegetables. You could even serve it over buttered noodles for a hearty twist!
### Pro Tips for Success
– Make sure the oil is hot enough before adding the schnitzel. A good test is to drop a breadcrumb in; if it sizzles, you’re ready to go!
– Don’t overcrowd the skillet—fry in batches for an even, crispy finish.
### Storing and Reheating
Leftovers? No problem! Store any remaining schnitzel and gravy separately in airtight containers in the refrigerator. To reheat, warm the schnitzel in a skillet over low heat to maintain its crispiness, and gently heat the gravy on the stove or in the microwave, stirring occasionally.
### FAQ Section
**Q: Can I use boneless chicken instead of pork?**
A: Absolutely! Chicken schnitzel is delicious and works perfectly with the same method.
**Q: Can I make the gravy ahead of time?**
A: Yes! Just store it in the fridge and reheat gently before serving.
### Conclusion
In conclusion, this Pork Schnitzel with Dijon Gravy is a delightful way to experience a classic comfort food with a modern flair. It’s simple to make yet feels special enough for gatherings or weeknight dinners. I can’t wait for you to try it! If you loved this recipe, please leave a review, share photos, or tag us on Pinterest or Instagram.
### Nutritional Information
Approximate nutritional information per serving:
Calories: 450
Protein: 30g
Carbohydrates: 35g
Fat: 25g
Fiber: 2g
Pork Schnitzel with Dijon Gravy
Ingredients
Method
- Begin by seasoning the pork loin slices with salt and pepper.
- Dredge each piece in flour, dip it in the beaten eggs, and finally coat with breadcrumbs. Be sure to press the breadcrumbs onto the meat for a perfect crunch!
- In a large skillet, heat the vegetable oil over medium heat.
- Fry each schnitzel for about 3-4 minutes per side until they’re gloriously golden brown. Remove them and keep them warm.
- In a separate saucepan, melt the butter over medium heat.
- Add the flour to create a roux—cook this for about a minute.
- Gradually whisk in your chicken stock, ensuring there are no lumps.
- Bring this to a simmer and watch the magic happen as it thickens—about 5 minutes should do.
- Stir in the heavy cream, Dijon mustard, and a splash of lemon juice. Adjust seasoning with salt and pepper to taste.
- Serve each schnitzel with a generous pour of that creamy Dijon gravy and a sprinkle of fresh parsley for that perfect finish!
