June 2025 - Toronto ON
I made this in May from website https://mmmrecipes.com. We loved it! I half this recipe for the two of us.
Ingredients
For the Pork Schnitzel:
4 boneless pork loin chops OR pork butt sliced
1/2 cup all-purpose flour gluten free
2 large eggs, beaten
1 cup breadcrumbs gluten free
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
For the Dijon Gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard I also add some whole grain mustard
Salt and pepper, to taste
Instructions
Prepare the Pork Schnitzel:
Place each pork chop/sliced pork butt between two sheets of plastic wrap and pound to 1/4-inch thickness.
In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. Beat the eggs in a separate bowl, and place breadcrumbs in a third dish.
Dredge each pork chop/sliced pork butt in the flour mixture, dip into the beaten eggs, and then coat with breadcrumbs.
Fry the Schnitzel:
Heat olive oil and butter in a large skillet over medium-high heat.
Fry each pork chop for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a plate lined with paper towels to drain excess oil.
Make the Dijon Gravy:
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden.
Gradually whisk in chicken broth and cook until thickened, about 5 minutes.
Stir in heavy cream and Dijon mustard. Season with salt and pepper to taste.
Serve:
Plate the schnitzel and generously top with the Dijon gravy. Serve hot with your favorite sides. Enjoy!
SIDES
Potato salad and corn
Mashed cauliflower/sprouts potatoes and fennel
Mashed potatoes and broccolini
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