Pork Schnitzel with Dijon Cream Sauce

Prep Time: 10 minutes.   Cooking Time: 12 – 15 minutes.

Servings: 4

A Word From The Cook

Pretty authentic schnitzel, and the Dijon Sauce puts it over the top.

I’d use this sauce on lots of other meats as well.

Ingredients

Marinade:

  • 4 thin pork chops
  • 1/2 cup G.F. Flour (I like to use Bob’s 1-1 option)
  • 2 large eggs whisked
  • 1 cup of G.F. Bread Crumbs
  • 1/4 Cup grated Parmesan Cheese
  • 1 Tsp Smoked Paprika
  • 5-6 grinds of Black Pepper
  • 3-4 grinds of Sea Salt

For the Dijon Sauce

  • 2 Tbsp Butter
  • 2 Tbsp G.F. Flour
  • 1 Cup Chicken Broth
  • 1/2 Cup 35% Cream
  • 2 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce

Instructions

  1. Pound the pork chops to about 1/4 inch thickness
  2. Season with Salt and Pepper
  3. Set up 3 bowls
    • One with G.F. Flour
    • One with Whisked Eggs
    • One with Breadcrumbs, Parmesan and Paprika mixed.
  4. Preheat Oven to 350°F
  5. Heat a skillet to medium and add the Olive Oil
  6. Add the pork chop to the flour, then dip into the eggs and finally press into the breadcrumb mixture until well coated.
  7. Sauté the chops for 4-5 minutes per side.   The topping should be golden and crispy.
  8. Remove from skillet to an oven proof dish and place in oven will you make the sauce.
Dijon Sauce
  1. In the same skillet, melt the butter.   With a whisk scrap any bits into the melted butter.
  2. Whisk in the G.F. Flour, continue whisking for about 1 minutes until blended.
  3. Gradually add the chicken stock while continuously whisking.
  4. Then whisk in the heavy cream, Dijon and Worcestershire Sauce.
  5. Let it simmer until thickened, about 3-5 minutes.
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