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Place the pork cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the pork to an even thickness, about 1/4 inch thick. This helps the schnitzel cook evenly.
Season the pork cutlets with salt and pepper.
Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the breadcrumbs, garlic powder, and paprika.
2. Coat the Pork Cutlets:
Dredge each pork cutlet in the flour, shaking off any excess. Dip it into the beaten eggs, and then coat it evenly in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.
3. Fry the Schnitzels:
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded pork cutlets. Fry them for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the schnitzels from the skillet and place them on a plate lined with paper towels to drain excess oil. Keep warm while you prepare the gravy.
4. Make the Dijon Gravy:
In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
Slowly whisk in the chicken broth, followed by the heavy cream, making sure to avoid any lumps.
Stir in the Dijon mustard and thyme, and let the gravy simmer for 3-5 minutes until it thickens to your desired consistency. Taste and adjust the seasoning with salt and pepper.
5. Serve:
Serve the crispy pork schnitzels with a generous drizzle of the Dijon gravy on top. Garnish with lemon wedges for a fresh touch.
Serving and Storage Tips
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