Ingredients:
For the Schnitzel:
- 4 boneless pork or chicken cutlets (or veal if you prefer traditional)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (preferably Panko for extra crunch)
- Salt and pepper, to taste
- Vegetable oil, for frying
- 2 tablespoons butter (for sautéing)
For the Mashed Potatoes:
- 2 pounds potatoes (Yukon Gold or Russet are best)
- 4 tablespoons butter
- 1 cup heavy cream or milk
- Salt and pepper, to taste
For the Gravy:
- 1 cup chicken or vegetable broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
Instructions:
1.
Prepare the Mashed Potatoes:
- Peel and chop the potatoes into evenly sized chunks.
- Place them in a large pot and cover with cold water.
- Bring to a boil and cook for about 15-20 minutes or until tender.
- Drain and return potatoes to the pot.
- Mash the potatoes with a potato masher or hand mixer until smooth.
- In a separate saucepan, heat the butter and heavy cream (or milk) together until warmed, then pour over the mashed potatoes and mix until creamy.
- Season with salt and pepper to taste.
2.
Prepare the Schnitzel:
- Season the cutlets with salt and pepper on both sides.
- Set up a breading station:
- In one shallow bowl, place the flour.
- In another shallow bowl, place the beaten eggs.
- In a third shallow bowl, place the breadcrumbs.
- Dredge each cutlet in flour, then dip into the beaten egg, and finally coat in breadcrumbs, pressing lightly to adhere.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Add the butter to the pan to give a rich flavor.
- Fry the cutlets until golden and crispy, about 3-4 minutes per side, depending on thickness. Drain on a paper towel-lined plate.
3.
Make the Gravy:
- In the same pan you used to fry the schnitzel, melt the butter over medium heat.
- Stir in the flour to create a roux, cooking for 1-2 minutes until golden.
- Gradually add the chicken broth while stirring to avoid lumps.
- Bring the gravy to a simmer and cook until thickened, about 3-4 minutes.
- Season with salt and pepper to taste.
4.
Serve:
- Plate the schnitzel with mashed potatoes.
- Pour the gravy over the schnitzel or serve it on the side.
- Garnish with fresh parsley if desired.
Enjoy your Crispy Schnitzel with Mashed Potatoes & Gravy!
Let me know if you’d like to adjust or add something to this recipe!