Crispy Dijon Pork Schnitzel Recipe Is A Tangy Twist On A Classic
This delectible dish is guaranteed to disappear fast
Schnitzel is simply very thin slices of meat that are breaded then deep- or shallow-fried. The dish is said to have originated in Germany, but that is debatable as the dish is a staple in many European countries. The meat can be pork, chicken, beef or veal. Veal schnitzel, or Wienerschnitzel, hails from Austria and is probably the most famous. That said, you have to try our Dijon Pork Schnitzel recipe.
We prepare the pork in the traditional way, dredging in flour, dipping in egg then breadcrumbs. But for a zingy kick we combine the eggs with a dollop of Dijon mustard. To cut back on added fat, we cook the cutlets in batches with just a dash of oil then keep them warm in a low temperature oven until finished frying. To complete the meal, serve with roasted potatoes and a green salad or your favorite veggie. Give it a try then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ¼ cup all-purpose flour
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 eggs
- ¼ cup grainy Dijon mustard
- 4 (4 oz.) pork cutlets, about ¼" thick
- 1½ cups panko breadcrumbs
- ¼ cup olive oil
Instructions
PrintHeat oven to lowest setting. In shallow bowl, mix flour, salt and pepper. In separate bowl, beat eggs with mustard. Working with 1 piece at a time, coat pork in flour, then eggs and breadcrumbs. In 12" nonstick skillet, heat 2 Tbs. oil over medium-low heat. Add half of pork; cook, flipping, until golden and cooked through, about 3 min. per side. Transfer to baking sheet; keep warm in oven. Repeat with remaining 2 Tbs. oil and pork. Serve with lemon and potatoes.
Nutrition
- Calories: 446
- Fat: 24 gram
- Saturated Fat: 6 gram
- Protein: 30 gram
- Carbohydrate: 23 gram
- Fiber: 1 gram
- Cholesterol: 138 mg
- Sugar: 1 gram
- Sodium: 524 mg
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