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.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Coat each pounded pork chop in flour, then dip in the beaten eggs, and finally press into the breadcrumbs, ensuring an even coating.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Taste the creamed leeks and adjust seasoning if needed. Stir in the chopped parsley right before serving.

Step 8

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.

Step 9

Enjoy your Pork Schnitzel with Creamed Leeks while hot!

Nutrition Facts

Serving size	(1814.0g)

Amount per serving	% Daily Value*
Calories	4999.8

Total Fat 385.0g	0%
Saturated Fat 107.6g	0%
Polyunsaturated Fat 143.3g
Cholesterol 939.5mg	0%
Sodium 6002.1mg	0%
Total Carbohydrate 241.5g	0%
Dietary Fiber 14.8g	0%
Total Sugars 24.3g
Protein 154.0g	0%

Vitamin D 90IU	0%
Calcium 406.2mg	0%
Iron 24.4mg	0%
Potassium 2633.1mg	0%

*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.

Source of Calories

Fat: 68.7%

Protein: 12.2%

Carbs: 19.1%