Classic Wiener Schnitzel with Gravy

• 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!