Pork Schnitzel with Dijon Gravy: A Crispy, Flavorful Delight

Season the pork cutlets generously with salt and pepper on both sides. Use a meat mallet or rolling pin to gently pound the cutlets to an even thickness (about 1/2 inch). This ensures that they cook evenly.
Bread the Pork Cutlets:

Set up a breading station with three shallow dishes. In the first dish, add the flour. In the second, beat the eggs. In the third dish, place the breadcrumbs. Dredge each pork cutlet first in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Press down gently to ensure the breadcrumbs adhere well.
Fry the Schnitzel:

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (you can test by dropping a small amount of breadcrumbs in the oil—if they sizzle, it’s ready), add the breaded pork cutlets. Fry for 3-4 minutes per side, or until the cutlets are golden brown and crispy. Transfer the schnitzels to a paper towel-lined plate to drain excess oil.
Make the Dijon Gravy:

In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened and translucent. Add the garlic and cook for another 1 minute until fragrant.
Stir in the Dijon mustard, and then add the chicken broth, scraping up any bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5-6 minutes, allowing the broth to reduce slightly.
Lower the heat and stir in the heavy cream, cooking for another 2-3 minutes until the gravy is thickened. Taste and adjust the seasoning with salt and pepper as needed.
Serve:

Place the crispy schnitzels on serving plates and pour the Dijon gravy over the top. Garnish with freshly chopped parsley for a burst of color and flavor.
Serving and Storage Tips: