About this recipe
For a pork dish that goes beyond your standard grilled pork chop with mashed potatoes, try this pork schnitzel with tomato and dijon gravy.
Chef Nick Rabar from Avenue N and Honeybird explains that schnitzel is a German dish that “is a finely pounded cut of meat that is breaded and pan-fried.” He recommends using a two-sided hammer with a finer and coarser side to pound the pork.
“You don’t want to pound it to the point where it smooshes,” he said. “You tenderize it so that when it cooks, it doesn’t puff back up.”
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After tenderizing the pork, use a standard three-step breading process, dipping the pork into flour, then an egg and milk mixture before coating with panko bread crumbs. The next step is to pan-fry the pork, meaning to submerge it 50% in oil. Pan-frying is different from deep-frying (to submerge 100% in oil) and sauteing (to use a small amount of oil).
After pan-frying, place the schnitzel on a paper-towel lined plate to absorb excess grease, and salt it while it’s still hot. The salt will actually help crisp up the schnitzel, Rabar noted.
Pair the schnitzel with a tomato and dijon gravy, which features acidity from the tomato and lemon, brininess from the capers and sweetness from the sherry wine.
Ingredients
Pork Schnitzel
Tomato and Dijon Gravy
Directions
Pork Schnitzel
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Season the pounded pork chops with salt and pepper.
TIP:
Tenderize the pork without over-flattening it. -
Whisk together the eggs and milk in a shallow bowl.
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Dredge each pork chop in flour, then the egg mixture, then coat completely with panko bread crumbs.
TIP:
Press the breadcrumbs gently onto the pork to help them adhere.
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Heat the olive oil in a large skillet until hot enough for frying.
TIP:
Use enough oil so the pork is about halfway submerged.
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Pan-fry the breaded pork until golden brown and cooked through, turning once.
TIP:
Avoid overcrowding the pan.
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Transfer the schnitzel to a paper towel-lined plate.
TIP:
Season with salt immediately after frying to enhance crispness.
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Serve with tomato and Dijon gravy if desired.
Tomato and Dijon Gravy
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Combine the tomatoes and sherry wine in a saucepan and bring to a simmer.
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Cook until the mixture reduces slightly and the tomatoes soften.
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Whisk in the butter and Dijon mustard until smooth.
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Add the lemon juice, kosher salt and parsley.
TIP:
Adjust seasoning to taste before serving.
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Serve the warm gravy spooned over the schnitzel.
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