Crispy pork cutlets topped with rich, creamy mustard gravy
You will need:
4 boneless pork chops
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon paprika
salt and pepper to taste
3 tablespoons olive oil
For the gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
Pound the pork chops to about 1/4-inch thickness and season with salt and pepper. Set up three bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with Parmesan and paprika. Coat each pork chop in flour, dip in egg, and press into the breadcrumb mixture.
Heat olive oil in a skillet over medium heat. Cook each pork schnitzel for 3-4 minutes per side until golden and crispy. Remove and keep warm.
In the same skillet, melt butter and whisk in flour, cooking for 1 minute. Gradually add chicken broth, whisking constantly, then stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until thickened.
Pour the creamy gravy over the schnitzels and serve hot.
A classic dish for cozy dinners!
