Beef Schnitzel with Gravy

I pan-fry tenderized beef cutlets until golden and crispy, then serve them smothered in a rich, savory gravy. It’s a satisfying dish that pairs crisp texture with comforting sauce.

Why You’ll Love This Recipe

I’ve always loved making schnitzel because it feels indulgent yet simple. The crunchy coating contrasts beautifully with the smooth beef inside, and the gravy pulls it all together for a warm, hearty meal that’s easy to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef cutlets (top round or sirloin), pounded thin

• All-purpose flour

• Eggs, beaten

• Breadcrumbs (plain or panko)

• Salt and pepper

• Butter and/or oil (for frying)

• Onion, finely chopped (for gravy)

• Beef broth or stock

• Flour or cornstarch (for thickening gravy)

• Worcestershire sauce or a splash of soy sauce (optional, for depth)

Directions

1. Season the beef cutlets with salt and pepper on both sides.

2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

3. Dredge each cutlet in flour, shaking off excess, then dip in egg, then press into breadcrumbs until evenly coated.

4. In a large skillet, melt butter with a bit of oil over medium-high heat.

5. Fry the cutlets, shaking off crumbs, until golden and crisp—about 3 minutes per side. Transfer to a warm plate.

6. For the gravy, use the same skillet. Lower the heat and add chopped onion, sautéing until softened.

7. Sprinkle in flour (about 1 tbsp), stirring to make a roux.

8. Slowly whisk in beef broth, scraping up the pan bits. Add Worcestershire or soy sauce if desired.

9. Simmer until thickened, about 3–5 minutes. Taste and season with salt and pepper.

10. Return the schnitzels to the pan for a minute to warm through in the gravy.

Servings and timing

• Servings: 4

• Prep time: ~20 minutes (including pounding and breading)

• Cook time: 15–20 minutes

• Total time: about 40 minutes

Variations

• Use pork or chicken cutlets instead of beef for a lighter version.

• Season breadcrumbs with paprika, garlic powder, or Parmesan for extra flavor.

• Add mushrooms to the gravy for an earthy twist.

• Finish gravy with a splash of cream or a pat of butter for richness.

Storage/reheating

• Storage: I store leftover schnitzel and gravy in separate airtight containers in the refrigerator for up to 3 days.

• Freezing: I freeze the cooked schnitzel (without gravy) in a sealed bag for up to 2 months; gravy freezes well too in a separate container.

• Reheating: I reheat schnitzel in a 375 °F oven for about 8–10 minutes to restore crispiness; reheat gravy gently on the stove or in the microwave before serving.

FAQs

What cut of beef works best for schnitzel?

I use thin slices of top round or sirloin. The key is to pound them until thin and even so they cook quickly and stay juicy.

Can I bake instead of fry the schnitzel?

Yes—I sometimes bake them on a lightly oiled baking sheet at 425 °F for 15 minutes, flipping halfway, though frying gives the crispiest result.

How do I prevent the coating from falling off?

I press the breadcrumbs firmly onto the egg-dipped cutlets and avoid flipping too soon—each side needs a good golden crust before turning.

Can I make the gravy ahead?

Absolutely—I often make gravy earlier and reheat gently, whisking to reincorporate any separated bits.

What should I serve with beef schnitzel?

I like it with mashed potatoes or spaetzle and a side of sautéed cabbage or a simple green salad.

Conclusion

I delight in how Crispy Beef Schnitzel with Gravy delivers satisfying textures and hearty flavors with straightforward steps. It’s a crowd-pleasing dish that feels special any night of the week, and I know I’ll be making it again and again.