Pork Cream Schnitzel
Indulge in the creamy decadence of Pork Cream Schnitzel, a timeless favorite that combines golden, crispy pork cutlets with a luscious garlic-infused cream sauce. Perfectly seasoned and breaded pork loin cutlets are pan-fried to golden perfection, then nestled in a silky sauce made from heavy cream, Dijon mustard, and a touch of chicken or vegetable stock. Garnished with fresh parsley for a burst of color and flavor, this comforting dish is perfect for weeknight dinners or special occasions. Serve it alongside buttery mashed potatoes or crisp steamed vegetables to complete this irresistible meal. Easy to prepare in under 40 minutes, this Pork Cream Schnitzel recipe is guaranteed to become a family favorite! Keywords: Pork Cream Schnitzel, crispy breaded pork, creamy garlic sauce, quick weeknight dinner, schnitzel recipe.
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Recipe Information
Ingredients
- 4 pieces pork loin cutlets
- 0.5 cups all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons paprika
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup heavy cream
- 0.5 cups chicken or vegetable stock
- 1 teaspoon Dijon mustard
- 2 cloves garlic
- 2 tablespoons fresh parsley
Instructions
Pound the pork cutlets with a meat mallet until about 1/4-inch thick. Season both sides with salt, pepper, and paprika.
Set up 3 shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs.
Dredge each pork cutlet first in the flour (shake off excess), then dip into the egg mixture, and finally coat with breadcrumbs. Press gently to ensure the breadcrumbs stick.
Heat a large skillet over medium heat and add the butter and olive oil. Once hot, fry the breaded pork cutlets for 3-4 minutes per side or until golden brown and fully cooked. Transfer to a plate and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken or vegetable stock and bring it to a simmer, scraping up any browned bits from the skillet.
Lower the heat and stir in the heavy cream and Dijon mustard. Simmer for 2-3 minutes until the sauce thickens slightly.
Return the pork cutlets to the skillet, spooning the cream sauce over them. Cook for an additional 2-3 minutes to heat through.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 5221 mg | 227% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.1 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 243 mg | 19% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
