Crispy pork cutlets topped with a rich, creamy mustard gravy sounds absolutely indulgent and delicious! The combination of crispy, golden pork with the tangy, creamy gravy is sure to be a hit. Here’s a recipe to make it:
Crispy Pork Cutlets with Creamy Mustard Gravy
For the Pork Cutlets:
Ingredients:
- 4 boneless pork chops (about 1/2-inch thick)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (preferably panko for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or Italian seasoning (optional)
- Salt and pepper to taste
- 1/4 cup vegetable oil (for frying)
Instructions:
- Prepare the pork cutlets:
- If the pork chops are thick, you can tenderize them slightly by gently pounding them with a meat mallet until they’re about 1/2-inch thick. Season both sides with salt and pepper.
- Set up the breading station:
- In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, mix the breadcrumbs with the garlic powder, onion powder, and thyme. Season the breadcrumb mixture with a pinch of salt and pepper.
- Bread the pork cutlets:
- Dredge each pork chop in the flour, coating both sides. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the breadcrumb mixture, pressing down gently to ensure the breadcrumbs stick.
- Fry the cutlets:
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), carefully add the breaded pork cutlets to the skillet. Fry for about 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
For the Creamy Mustard Gravy:
Ingredients:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth (or pork broth if available)
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard (adjust to taste)
- 1 tbsp whole-grain mustard (optional, for extra texture and flavor)
- Salt and pepper to taste
Instructions:
- Make the roux:
- In the same skillet used to fry the pork cutlets (with the residual oil and browned bits), melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes to create a roux, stirring constantly to prevent burning.
- Add the broth:
- Gradually whisk in the chicken broth, ensuring that the mixture is smooth. Bring it to a simmer and let it cook for 3-4 minutes, or until it thickens slightly.
- Add the cream and mustard:
- Stir in the heavy cream and Dijon mustard. If you’re using whole-grain mustard, add it now as well. Continue to cook, stirring occasionally, until the gravy is thick and creamy, about 2-3 more minutes. Taste and adjust the seasoning with salt and pepper.
- Serve:
- Place the crispy pork cutlets on a serving plate and pour the creamy mustard gravy over the top. Serve immediately with mashed potatoes, rice, or roasted vegetables on the side.
Tips:
- For extra flavor, you can add a splash of white wine or a squeeze of lemon juice to the gravy to balance the richness.
- If you like your gravy extra creamy, you can add more heavy cream or reduce the chicken broth for a thicker consistency.
This dish has a perfect balance of crispy and creamy, with that nice tangy kick from the mustard gravy. It’s a comforting and indulgent meal—perfect for a special dinner! Let me know if you’d like any extra tips or variations!