Classic Wiener Schnitzel with Gravy

This is a great recipe for Classic Wiener Schnitzel with sauce, a classic Austrian dish that consists of crispy, breaded pork or veal schnitzel accompanied by a flavorful, thick sauce. This is the ideal comfort food for any kind of gathering!

Components:

For the Schnitzel Wiener:

1. Four cutlets of veal, each weighing roughly 4 ounces
2. To taste, add salt and pepper.
3. All-purpose flour (half a cup) for dredging
4. Two huge eggs that have been beaten
5. One and a half cups of breadcrumbs (for added crunch, use panko breadcrumbs)
6. 1/4 cup of frying vegetable oil
7. Two teaspoons of unsalted frying butter

Regarding the gravy:

• Two tablespoons of butter without salt
• One little onion, diced finely
• One cup of vegetable or beef broth
• 1/4 cup white wine (optional; additional broth can be used in its place)
• For thickening, use one tablespoon of all-purpose flour.
• One teaspoon of optional Dijon mustard
• To taste, add salt and pepper.
• Chopped fresh parsley (for garnish)

Directions:

1. Get the Schnitzel ready:

• You can use a meat mallet to gently pound the thick veal cutlets until they are about 1/4 inch thick. This aids in their even cooking and tenderization.
• Sprinkle salt and pepper on both sides of the cutlets.
• Create a station for breading: In one shallow dish, put the flour; in another, the beaten eggs; and in a third, the breadcrumbs.
• Each cutlet should be equally covered after dredging in the flour, dipping into the beaten eggs, and then softly pressing the breadcrumbs onto it to ensure they adhere.

2. Make the Schnitzel fried:

• In a large skillet, heat 2 tablespoons of butter and vegetable oil over medium-high heat.
• Add the breaded schnitzels to the pan with heated oil that isn’t smoking. Fry them till golden brown and crispy, about 3–4 minutes per side.
• To drain any extra oil, take the schnitzels out of the skillet and put them on a paper towel-lined platter.

3. Prepare the gravy:

• Melt two tablespoons of butter in the same skillet over medium heat.
• After adding the chopped onion, cook it for three to four minutes, or until it is tender and transparent.
• To make a roux, sprinkle the flour over the onions and whisk. To get rid of the taste of raw flour, cook for one to two minutes.
• To prevent lumps, add the beef or vegetable broth gradually while stirring continuously. Add the white wine as well, if using.
• Bring the gravy to a simmer and cook until it thickens, about 5 minutes. Add salt and pepper to taste and, if using, stir in Dijon mustard.

4. Offer:

• Spoon the gravy over the crispy schnitzels after placing them on serving dishes.
• Add some freshly cut parsley as a garnish.

Advice:

• Meat selection: Although veal is typically used to make classic Wiener Schnitzel, chicken or pork can be substituted for a less expensive option.
• Gravy alternatives include adding a few capers for a tart edge or a splash of cream for a fuller texture.
• Side dishes: Serve the schnitzel with classic accompaniments such a simple green salad, potato salad, or mashed potatoes. Another traditional addition that gives the dish vibrancy is a wedge of lemon on the side.

Crispy, soft, and flavorful is this classic Wiener Schnitzel with gravy. Savory gravy and golden schnitzel mix to create a timeless comfort dish that works well for any occasion! Have fun!