I love how this schnitzel turns out perfectly crisp on the outside while staying tender inside, all finished with a rich and creamy Dijon gravy. This dish feels classic and comforting, yet simple enough for a weeknight meal. I enjoy serving it when I want something hearty that still feels a little special.
Why You’ll Love This Recipe
I like this recipe because it balances texture and flavor so well. The crunchy coating pairs beautifully with the smooth Dijon gravy, and the seasoning is simple but satisfying. I also appreciate how quickly everything comes together without sacrificing taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless loin chops
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
For The Dijon Gravy
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
Salt, to taste
Black pepper, to taste
Directions
I start by placing each chop between two sheets of plastic wrap and pounding them until they are about 1/4-inch thick. I season both sides evenly with salt, black pepper, garlic powder, and paprika.
I dredge each piece in flour, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs. I heat the olive oil and butter in a large skillet over medium-high heat. Once hot, I fry the coated pieces for 3 to 4 minutes per side until golden brown and fully cooked. I remove them from the skillet and keep them warm.
To prepare the gravy, I melt butter in a saucepan over medium heat. I stir in the flour and cook it for about 1 to 2 minutes. I gradually whisk in the chicken broth and let it cook for about 5 minutes until thickened. I then stir in the heavy cream and Dijon mustard, seasoning with salt and pepper to taste.
I serve the schnitzel hot, generously topped with the Dijon gravy.
Servings And Timing
I usually get 4 servings from this recipe.
Prep time takes about 15 minutes, cooking time is around 15 minutes, and the total time comes to roughly 30 minutes.
Variations
I sometimes swap the breadcrumbs for panko when I want extra crunch. When I want a sharper sauce, I add an extra teaspoon of Dijon mustard. I also like adding a splash of lemon juice to the gravy for a brighter finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over low heat to help maintain the coating’s texture. I reheat the gravy separately and stir it well before serving.
FAQs
Can I prepare this recipe ahead of time?
I find it best freshly made, but I can bread the chops a few hours in advance and keep them refrigerated until ready to cook.
What can I serve with this dish?
I like serving it with mashed potatoes, roasted vegetables, or a simple green salad.
Can I bake instead of fry?
I can bake it at 400°F for about 20 minutes, flipping halfway, though the coating will be less crispy than frying.
How do I keep the coating from falling off?
I make sure to press the breadcrumbs firmly onto the surface and let the coated pieces rest for a few minutes before frying.
Can I make the gravy thicker?
If I want it thicker, I let it simmer a little longer or add a small extra pinch of flour while whisking.
Conclusion
I enjoy making this schnitzel with Dijon gravy because it is comforting, flavorful, and easy to prepare. The crispy coating and creamy sauce make it a meal I return to often when I want something satisfying and dependable.
This schnitzel with Dijon gravy is a satisfying, golden-crispy dish topped with a smooth and creamy mustard sauce. Perfect for both weeknight dinners and special occasions, it’s a hearty recipe with rich flavor and a simple preparation.
Ingredients
4 boneless loin cutlets (such as chicken or veal), pounded to 1/4-inch thickness
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons butter (for gravy)
2 tablespoons all-purpose flour (for gravy)
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
Salt and pepper, to taste
Instructions
Place each cutlet between two sheets of plastic wrap and pound until about 1/4 inch thick.
Season both sides with salt, pepper, garlic powder, and paprika.
Dredge each cutlet in flour, dip in beaten eggs, then coat with breadcrumbs, pressing firmly.
Heat olive oil and butter in a skillet over medium-high heat. Fry each cutlet for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
For the gravy, melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes.
Gradually whisk in chicken broth and cook for 5 minutes until thickened.
Stir in heavy cream and Dijon mustard. Season with salt and pepper to taste.
Serve the schnitzel hot, topped generously with the Dijon gravy.
Notes
Use panko for a crunchier coating.
Add extra Dijon or a splash of lemon juice to the gravy for more flavor.
Let breaded cutlets rest for 5–10 minutes before frying to help the coating adhere.
Bake at 400°F for 20 minutes (flip halfway) if preferred over frying, though results may be less crispy.
Reheat leftovers in a skillet for best texture; warm gravy separately.
