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Here’s a delicious recipe for Classic Wiener Schnitzel with Gravy, a traditional Austrian dish that features crispy, breaded veal or pork schnitzel served with a rich, savory gravy. This is the perfect comfort food for any occasion!
Ingredients:
For the Wiener Schnitzel:
- 4 veal cutlets (or pork cutlets, if preferred), about 4 oz each
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (preferably panko breadcrumbs for extra crunch)
- 1/4 cup vegetable oil (for frying)
- 2 tablespoons unsalted butter (for frying)
For the Gravy:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 cup beef or vegetable broth
- 1/4 cup white wine (optional, can be replaced with more broth)
- 1 tablespoon all-purpose flour (for thickening)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Schnitzel:
- If the veal cutlets are thick, you can gently pound them with a meat mallet to about 1/4-inch thickness. This helps them cook evenly and become tender.
- Season the cutlets with salt and pepper on both sides.
- Set up a breading station: Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the breadcrumbs in a third shallow dish.
- Dredge each cutlet in the flour, ensuring it’s coated evenly, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing down lightly to ensure the breadcrumbs stick well.
2. Fry the Schnitzel:
- Heat the vegetable oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Once the oil is hot (but not smoking), add the breaded schnitzels to the pan. Fry them for about 3-4 minutes per side, or until they are golden brown and crispy.
- Remove the schnitzels from the skillet and place them on a plate lined with paper towels to drain any excess oil.
3. Make the Gravy:
- In the same skillet, melt 2 tablespoons of butter over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes soft and translucent.
- Sprinkle the flour over the onions and stir it in to make a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually add the beef or vegetable broth while stirring constantly to avoid lumps. If using, add the white wine as well.
- Bring the gravy to a simmer and cook for about 5 minutes until it thickens. Stir in Dijon mustard if using, and season with salt and pepper to taste.
4. Serve:
- Place the crispy schnitzels on serving plates and spoon the gravy over the top.
- Garnish with freshly chopped parsley.
Tips:
- Meat choice: Classic Wiener Schnitzel is traditionally made with veal, but pork or chicken can be used as alternatives for a more affordable option.
- Gravy variations: You can add a splash of cream to the gravy for a richer texture, or toss in a few capers for a tangy twist.
- Side dishes: Serve the schnitzel with traditional sides like mashed potatoes, potato salad, or a simple green salad. A wedge of lemon on the side is also a classic touch, adding brightness to the dish.
This Classic Wiener Schnitzel with Gravy is crispy, tender, and rich in flavor. The golden schnitzel combined with the savory gravy makes it a classic comfort food that’s perfect for any occasion! Enjoy!