Schnitzel with Mustard Brandy Pan Sauce


Schnitzel with Mustard Brandy Pan Sauce

This past year, at the beginning of quarantine (and when restaurants were only doing take-out), my wife and I fell in love with Schnitzel. This is a riff on a recipe from a restaurant that helped my wife and I through those first few months. As the weather warmed and then cooled again, we found ourselves craving the comfort of this dish. A bit far from the restaurant we loved, we decided to recreate this in our kitchen. The pork chop is pounded paper thin and then coated and fried. The sauce hits the right balance between the sweetness from the caramelization of the onions to tang from the mustard. It’s a perfect compliment to the crunchy fried schnitzel.


2 pork chops pounded thin

Flour for dredging

Bread crumb for dredging

1 egg

2 tablespoons milk

Salt and pepper 

Enough oil to shallow fry 


  1. Season the pork chops with some salt and pepper
  2. Season flour and bread crumbs with salt and pepper
  3. Make the egg wash by combining the egg, milk salt and pepper and mixing until no white is visible
  4. “Three stage bread” the pork chops by dredging in flour, then coating in egg wash, and then dredging in the bread crumbs
  5. Heat oil in pan until around 350-375 degrees Fahrenheit 
  6. Fry each pork chop Until golden brown on each side about 4-5 minutes per side
  7. Slice and plate


For the pan sauce:  


1 small onion sliced

4 cloves garlic, minced

1/4 cup Brandy

1/4 cup Dijon mustard

1.5 cups chicken stock

2 tablespoons butter



1. Melt the butter until it foams and wait until the foam subsides

2. Fry the onions and garlic until they start to brown

3. Add the brandy and cook out the alcohol 

4. Add the chicken stock and mustard and mix until the mustard is evenly mixed through 

5. Reduce by half and season with salt and pepper

6. Serve with schnitzel or on any roasted meat

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