Welcome to Eating Plebian! In this episode, we’re diving into the delightful world of pork schnitzel with a rich Dijon mustard sauce, proving that eating well on a budget is absolutely possible. While this dish requires a bit of labor and time for preparation, it’s not expensive at all, making it a perfect example of a satisfying meal that won’t break the bank. I’ll walk you through every step, from preparing and pounding the pork cutlets to creating the flavorful three-step dredge with flour, eggs, and a Parmesan-breadcrumb mixture. We’ll also whip up a delicious Dijon mustard sauce using butter, garlic, chicken broth, heavy cream, and Herbes de Provence. Get ready to impress yourself with this classic German-inspired recipe! This is a new channel, so your likes and subscriptions are a huge help in getting this valuable content out there to people who need it.
Special Equipment:
Meat Mallet, cooling rack, large high-sided skillet
Ingredients:
For the schnitzel:
- 3 thick pork chops
- 1 cup of flour
- 2 eggs
- 1 cup of regular or Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper
For the sauce:
- 2-3 tablespoons frying oil
- For the Dijon Mustard Sauce:
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 tablespoon Herbes de Provence
- 2-3 cloves minced garlic
- Salt and pepper
- 3 tablespoons Dijon mustard
Directions:
- Prepare the Pork:
Slice each of the three thick pork chops in half horizontally to create six thinner cutlets. Trim off any “egregious” fat from the edges.
Season the pork cutlets with salt and pepper on both sides.
Using a meat mallet, pound each cutlet until it is about 1/4 inch thick. For an easier process and to prevent tearing, place plastic wrap on top of the pork before pounding.
- Prepare the Dredges:
In a bowl, lightly beat the two eggs.
In a separate bowl, mix the breadcrumbs and Parmesan cheese until they are homogenized.
Place the flour in a third bowl.
- Cook the Schnitzel:
Heat 2 to 3 tablespoons of frying oil in a high-sided skillet over medium heat until it starts to shimmer.
Lightly dredge each pork cutlet in the flour, then coat it in the beaten egg, and finally, press it into the breadcrumb and Parmesan mixture.
Cook the schnitzel in batches for about 3 to 4 minutes per side.
Once cooked, place the schnitzel on a cooling rack with paper towels underneath to allow air to circulate and keep the breading crispy. Do not place them on a paper bag or a plate with a paper towel, as this will cause them to become soggy.
- Make the Sauce:
In a separate pan over medium-low heat, melt two tablespoons of butter.
Add the minced garlic and cook just until you can smell it.
Whisk in two tablespoons of all-purpose flour and cook for about a minute to prevent a grainy texture.
Slowly pour in the chicken broth while whisking constantly to avoid clumps.
Add the heavy cream and bring the mixture to a boil to activate the thickening power of the flour.
Once it begins to bubble, add the Herbes de Provence, Worcestershire sauce, and Dijon mustard.
Taste the sauce and add salt and pepper as needed.
- Plate and Serve:
To plate, place the schnitzel on a dish and drizzle the Dijon mustard sauce over the top.
