Instructions:
Prepare the Schnitzel:
Begin by seasoning the pork chops with salt and pepper.
Dredge each pork chop in flour, ensuring it’s fully coated. Shake off any excess.
Dip the floured chops into the beaten eggs, coating them evenly.
Roll the chops in breadcrumbs, pressing firmly so they stick well.
In a large skillet, melt the butter over medium heat. Fry the breaded pork chops until golden brown and crispy on both sides, about 4-5 minutes per side. Remove from the pan and keep warm.
Make the Dijon Gravy:
In the same pan, whisk together the chicken broth and Dijon mustard, scraping up any crispy bits from the bottom.
Allow the mixture to simmer and thicken slightly, about 5 minutes. Adjust seasoning with salt and pepper to taste.
Serve:
Place the pork schnitzels on plates and generously drizzle the Dijon gravy over them.
Serve alongside mashed potatoes, a fresh salad, or your favorite sides.
Prep Time: 15 mins | Total Time: 35 mins | Servings: 4
