Print

Crispy Pork Schnitzel Recipe with Easy Tangy Mustard Sauce

crispy pork schnitzel - featured image
Print Recipe

A quick and easy crispy pork schnitzel with a tangy mustard sauce that delivers a perfect balance of crunchy, juicy, and bright flavors, ideal for a satisfying weeknight dinner.

Ingredients

Scale
  • 4 boneless pork loin chops (~6 oz / 170 g each)
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (200 g) breadcrumbs (preferably Panko)
  • Salt and black pepper, to taste
  • 1/4 cup (60 ml) vegetable oil (canola or sunflower recommended)
  • For the mustard sauce:
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1/4 cup (60 ml) mayonnaise (or Greek yogurt for lighter version)
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp honey
  • 1 tbsp fresh parsley, finely chopped (optional)

Instructions

  1. Trim excess fat from pork loin chops and gently pound each piece between two sheets of plastic wrap to about 1/4 inch (6 mm) thickness.
  2. Set up breading stations: season flour with salt and pepper in one shallow bowl, beat eggs in a second bowl, and place breadcrumbs in a third bowl.
  3. Dredge each pork chop in flour, shaking off excess, dip into beaten eggs, then press firmly into breadcrumbs until well coated. Set aside.
  4. Heat 1/4 cup vegetable oil in a skillet over medium-high heat until shimmering but not smoking (about 3-4 minutes).
  5. Fry schnitzels in batches, cooking 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  6. Transfer cooked schnitzels to a plate lined with paper towels to drain excess oil.
  7. While frying, whisk together Dijon mustard, whole grain mustard, mayonnaise, lemon juice, and honey in a small bowl until smooth.
  8. Serve schnitzels hot with the tangy mustard sauce drizzled on top or on the side. Garnish with fresh parsley if desired.

Notes

Use Panko breadcrumbs for extra crunch. Maintain medium-high oil temperature to avoid greasy or burnt crust. Press breadcrumbs firmly onto pork to prevent flaking. Drain schnitzels on paper towels immediately after frying to keep crisp. Mustard sauce can be made ahead and refrigerated to enhance flavor. For gluten-free, substitute breadcrumbs with almond flour or gluten-free breadcrumbs. Baking option: bake at 425°F (220°C) on wire rack for 15-20 minutes, flipping halfway.

Nutrition

Keywords: pork schnitzel, crispy pork, mustard sauce, quick dinner, easy recipe, weeknight meal, Panko breadcrumbs

Find it online: https://atomicbite.com/crispy-pork-schnitzel-recipe-with-easy-tangy-mustard-sauce-perfect-for-dinner/