Pork Schnitzel with Creamed Leeks
Crispy, golden pork schnitzel meets a velvety bed of creamed leeks in this comforting and flavorful dish. Perfect for a cozy dinner or a refined meal to impress guests, this recipe pairs tender, breaded pork chops fried to perfection with a luxurious leek sauce infused with cream, Dijon mustard, and a hint of nutmeg. The schnitzel’s crunchy exterior contrasts beautifully with the rich, buttery leeks, while a squeeze of fresh lemon brightens each bite. Ready in under an hour, this dish combines classic European flavors with easy-to-follow techniques, making it a standout for weeknight dinners or special occasions. Garnish with freshly chopped parsley for a pop of color and serve alongside your favorite sides for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 100 grams All-purpose flour
- 2 large Eggs
- 150 grams Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 250 milliliters Vegetable oil
- 50 grams Butter
- 2 large Leeks
- 150 milliliters Heavy cream
- 100 milliliters Chicken or vegetable stock
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Nutmeg
- 2 tablespoons Parsley
- 4 pieces Lemon wedges
Instructions
Place the boneless pork chops between two sheets of plastic wrap and pound each piece to about 1/4-inch thickness using a mallet or heavy rolling pin.
Set up a breading station with three shallow bowls: one for flour seasoned with half of the salt and pepper, one for beaten eggs, and one for breadcrumbs.
Coat each pounded pork chop in flour, then dip in the beaten eggs, and finally press into the breadcrumbs, ensuring an even coating.
In a large skillet, heat the vegetable oil over medium-high heat. Fry each schnitzel for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.
While the schnitzels cook, prepare the creamed leeks. Trim, wash, and thinly slice the leeks. In a medium saucepan, melt the butter over medium heat and sauté the leeks until soft, about 5-7 minutes.
Add the chicken or vegetable stock to the leeks and simmer for 3 minutes. Stir in the heavy cream, Dijon mustard, remaining salt, black pepper, and nutmeg. Simmer gently for another 5 minutes, until the sauce thickens slightly.
Taste the creamed leeks and adjust seasoning if needed. Stir in the chopped parsley right before serving.
To serve, plate each pork schnitzel with a generous spoonful of creamed leeks on the side. Garnish with lemon wedges for squeezing over the schnitzel.
Enjoy your Pork Schnitzel with Creamed Leeks while hot!
Nutrition Facts
Calories |
5000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.0 g | 494% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 143.3 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 6002 mg | 261% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 24.3 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 406 mg | 31% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2633 mg | 56% | |
*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.
