Ingredients
- 4 beef cutlets (top round or sirloin), pounded thin
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup plain or panko breadcrumbs
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp vegetable oil (for frying)
- 1 small onion, finely chopped
- 1 1/2 cups beef broth or stock
- 1 tbsp flour or 2 tsp cornstarch (for thickening)
- 1 tsp Worcestershire sauce or soy sauce (optional)
Instructions
- Season beef cutlets with salt and pepper on both sides.
- Set up three bowls: flour, beaten eggs, and breadcrumbs.
- Dredge each cutlet in flour, dip in egg, then coat in breadcrumbs.
- In a skillet, heat butter and oil over medium-high heat.
- Fry schnitzels 3 minutes per side until golden. Transfer to a warm plate.
- Lower heat and sauté chopped onion in the same skillet until soft.
- Add flour, stir to make a roux. Slowly whisk in beef broth and Worcestershire sauce if using.
- Simmer gravy 3–5 minutes until thickened. Season with salt and pepper.
- Return schnitzels to the skillet to warm through in the gravy before serving.
Notes
- Use pork or chicken instead of beef for a variation.
- Flavor breadcrumbs with garlic powder, paprika, or Parmesan.
- Add mushrooms to the gravy for added depth.
- Finish gravy with a touch of cream for extra richness.
- Serve with mashed potatoes or spaetzle and a green veggie side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: German
- Diet: Halal
Nutrition
- Serving Size: 1 schnitzel with gravy
- Calories: 460
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
