Few dishes are as satisfying as a perfectly golden, crispy pork schnitzel paired with a rich, tangy Dijon gravy. This German-inspired classic is tender on the inside, crunchy on the outside, and smothered in a velvety mustard-infused sauce that takes it to the next level.
Whether you’re looking for a hearty weeknight dinner or an impressive meal for guests, this Pork Schnitzel with Dijon Gravy recipe delivers. Below, we’ll walk through everything you need—from selecting the best cut of pork to mastering the crispy breading and whipping up the silky Dijon gravy.
Why You’ll Love This Pork Schnitzel Recipe
✅ Crispy & juicy – Perfectly fried to golden perfection.
✅ Quick & easy – Ready in under 30 minutes!
✅ Restaurant-quality – Feels gourmet but simple to make.
✅ Versatile – Pair with mashed potatoes, spaetzle, or a fresh salad.
Ingredients You’ll Need
For the Pork Schnitzel:
- 4 boneless pork chops (about ½-inch thick)
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (panko for extra crunch)
- 1 tsp paprika (optional, for extra flavor)
- 1 tsp garlic powder
- Salt & black pepper (to taste)
- ½ cup vegetable oil (or clarified butter for frying)
For the Dijon Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream (or whole milk for a lighter version)
- 2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt & pepper (to taste)
- 1 tsp fresh thyme (optional, for garnish)
Step-by-Step Instructions
Step 1: Prepare the Pork
- Pound the pork chops thin (about ¼-inch thick) using a meat mallet or rolling pin.
- Season both sides with salt, pepper, garlic powder, and paprika.
Step 2: Set Up Breading Stations
- Flour station – Place flour in a shallow dish.
- Egg wash – Beat eggs in a second dish.
- Breadcrumbs – Mix breadcrumbs with a pinch of salt and pepper in a third dish.
Step 3: Bread the Schnitzel
- Dredge each pork chop in flour (shake off excess).
- Dip in egg wash, letting excess drip off.
- Coat in breadcrumbs, pressing lightly to adhere.
- Place on a plate and let rest for 5 minutes (helps coating stick better).
Step 4: Fry the Schnitzel
- Heat oil in a large skillet over medium-high heat (oil should sizzle when breadcrumb is dropped in).
- Fry schnitzel 2-3 minutes per side until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Make the Dijon Gravy
- In the same skillet, melt butter over medium heat.
- Whisk in flour and cook for 1 minute (to remove raw flour taste).
- Slowly pour in chicken broth, whisking constantly.
- Add heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper.
- Simmer for 3-5 minutes until thickened.
Step 6: Serve & Enjoy!
- Drizzle gravy over schnitzel and garnish with fresh thyme.
- Serve with mashed potatoes, roasted veggies, or lemon wedges.
Tips for the Best Pork Schnitzel
🔹 Use thin-cut pork – Or pound it evenly for quick, even cooking.
🔹 Don’t overcrowd the pan – Fry in batches to keep the crust crispy.
🔹 Keep oil hot but not smoking – Too hot = burnt coating; too cool = greasy schnitzel.
🔹 Rest before frying – Helps breading adhere better.
Variations & Swaps
🍗 Chicken Schnitzel – Swap pork for chicken breasts.
🌿 Herb-Crusted – Add parsley or thyme to breadcrumbs.
🧀 Cheesy Twist – Mix grated Parmesan into breadcrumbs.
🍋 Lemon-Caper Sauce – Skip Dijon gravy and make a tangy lemon-butter sauce instead.
Serving Suggestions
🥔 Classic Pairings – Mashed potatoes, buttered noodles, or spaetzle.
🥗 Lighter Option – A crisp cucumber salad or steamed green beans.
🍺 German-Inspired – Serve with a cold lager or Riesling wine.
FAQs
Can I bake instead of fry?
Yes! Bake at 400°F (200°C) for 15-20 minutes on a wire rack for crispiness.
How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat in the oven to keep crispy.
Can I use pork tenderloin?
Yes, slice it into medallions and pound thin.
What if my gravy is too thick?
Add a splash of broth or cream to thin it out.
Final Thoughts
This Pork Schnitzel with Dijon Gravy is a foolproof way to bring European comfort food to your table. Crispy, savory, and smothered in a creamy mustard sauce, it’s a dish that feels special without requiring chef-level skills.