Pork Schnitzel With Dijon Gravy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pound the boneless pork chops flat using a meat mallet.

Heat oil in a skillet over medium to high heat.

Mix parmesan cheese and smoked paprika with the bread crumbs.

Season the pork chops with salt and black pepper.

Coat the pork chops in flour, shaking off the excess.

Dip the floured pork chops in beaten eggs, allowing excess to drip off.

Coat the pork chops in the breadcrumb mixture, pressing gently to adhere.

Fry the breaded pork chops in the skillet until golden brown, about 3-4 minutes per side.

Remove the cooked schnitzels and set aside.

In the same skillet, add butter and let it melt, scraping up any browned bits from the bottom.

Add a little flour to the melted butter and cook for 1 minute to remove the raw flour taste.

Gradually stir in chicken broth, allowing it to simmer.

Add heavy cream and Dijon mustard, stirring constantly to combine.

Add Worcestershire sauce and adjust seasoning with salt and pepper to taste.

Let the gravy simmer for 5-8 minutes, stirring occasionally, until thickened to desired consistency.

If the gravy gets too thick, add a little more chicken broth or milk to loosen it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens