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2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
Pound the pork chops to about 1/4-inch thickness and season with salt and pepper. Set up three bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with Parmesan and paprika. Coat each pork chop in flour, dip in egg, and press into the breadcrumb mixture.
Heat olive oil in a skillet over medium heat. Cook each pork schnitzel for 3-4 minutes per side until golden and crispy. Remove and keep warm.
In the same skillet, melt butter and whisk in flour, cooking for 1 minute. Gradually add chicken broth, whisking constantly, then stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until thickened.
Pour the creamy gravy over the schnitzels and serve hot.
A classic dish for cozy dinners! 
@tout le monde
