Classic Wiener Schnitzel with Gravy

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:

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