Directions:
- Prepare the Schnitzel:
- Season the pork chops with salt and pepper.
- Set up a breading station: place flour in one dish, beaten eggs in another, and a mix of breadcrumbs and Parmesan cheese in a third dish.
- Dredge each pork chop in flour, dip in egg, and then coat with the breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the pork chops for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Make the Creamy Peppercorn Sauce:
- In a skillet, melt butter over medium heat. Add shallots and cook until soft.
- Stir in garlic and crushed peppercorns, cooking for another minute.
- Pour in white wine (or chicken broth) and let reduce by half.
- Stir in heavy cream and Dijon mustard. Simmer until the sauce thickens, about 3-4 minutes. Season with salt to taste.
- Serve:
- Spoon the creamy peppercorn sauce over the crispy pork schnitzels. Enjoy with your favorite sides!
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