Ingredients

• 4 boneless pork chops
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• salt and pepper to taste
• 3 tablespoons olive oil
• For the gravy:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce

Directions

• 1. Pound the pork chops to about 1/4-inch thickness and season with salt and pepper.
• Set up three bowls:
• 1. Flour, whisked eggs, breadcrumbs mixed with Parmesan and paprika.
• 2. Coat each pork chop in flour, dip in egg, and press into the breadcrumb mixture.
• 3. Heat olive oil in a skillet over medium heat.
• 4. Cook each pork schnitzel for 3-4 minutes per side until golden and crispy.
• 5. Remove and keep warm.
• Gravy
• 1. In the same skillet, melt butter and whisk in flour, cooking for 1 minute.
• 2. Gradually add chicken broth, whisking constantly, then stir in heavy cream,
• 3. Dijon mustard, and Worcestershire sauce.
• 4 Simmer until thickened.
• Pour the creamy gravy over the schnitzels and serve hot.

Photos