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