Ingredients
• 4 thin pork cutlets (about 1 lb total), pounded to ¼” thickness
• ½ cup all-purpose flour (or ⅓ cup almond flour for low-carb)
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (or crushed pork rinds for keto)
• ½ tsp garlic powder
• Salt & black pepper to taste
• 3 tbsp olive oil or butter (for frying)
Dijon Gravy:
• 1 tbsp butter
• 1 tbsp flour (or xanthan gum for keto)
• ¾ cup low-sodium chicken broth
• ¼ cup heavy cream (or full-fat coconut milk)
• 1½ tbsp Dijon mustard
• 1 tsp whole-grain mustard (for texture & depth)
• Pinch of thyme (optional)
Instructions
- Pat pork dry; season with salt and pepper. Dredge: flour → egg → breadcrumbs (mixed with garlic powder). Press crumbs firmly to adhere.
- Heat oil/butter in a large skillet over medium-high. Fry schnitzel 2–3 mins per side until deep golden and cooked through. Transfer to a paper-towel-lined plate; keep warm.
- Make gravy: In same skillet (don’t wipe!), melt butter over medium. Whisk in flour; cook 1 min. Gradually whisk in broth, scraping up browned bits. Simmer 2–3 mins until slightly thickened.
- Reduce heat to low. Stir in cream, both mustards, and thyme. Warm gently (don’t boil). Taste—adjust seasoning with salt/pepper or a splash of lemon juice for brightness.
- Spoon generous gravy over schnitzel. Serve immediately with lemon wedges and steamed green beans or buttered egg noodles.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 12 mins, Total Time: 27 mins, Servings: 4
Calories: 480, Net Carbs: 18g, Fats: 28g, Protein: 38g
(Keto-friendly: use almond flour + pork rind crumbs + xanthan gum—Net Carbs: 4g/serving)