My Recipe Box - Pork Schnitzel

 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