Beef Schnitzel with Gravy

Beef Schnitzel with Gravy Recipe


  • For the Schnitzel:
    • 4 beef cutlets, pounded thin
    • 1 cup all-purpose flour
    • 2 large eggs
    • 1 cup breadcrumbs (fresh or panko)
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp paprika
    • 1/2 cup vegetable oil (for frying)
  • For the Gravy:
    • 2 tbsp butter
    • 2 tbsp all-purpose flour
    • 2 cups beef broth
    • 1/4 cup heavy cream
    • Salt and pepper to taste


  1. Prepare the Beef Cutlets:
    • Season the beef cutlets with salt, pepper, and paprika.
    • Dredge each cutlet in flour, then dip in beaten eggs, and coat with breadcrumbs.
    • Let the breaded cutlets rest for 10 minutes.
  2. Fry the Schnitzels:
    • Heat vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
    • Fry the cutlets for 3-4 minutes per side, or until golden brown and cooked through.
    • Transfer to a paper towel-lined plate to drain excess oil.
  3. Prepare the Gravy:
    • In the same skillet, melt butter over medium heat.
    • Add 2 tbsp of flour and whisk continuously for 2-3 minutes until it turns a light brown color.
    • Gradually whisk in the beef broth, ensuring no lumps form.
    • Bring to a simmer and cook for 5-7 minutes, or until thickened.
    • Stir in the heavy cream and season with salt and pepper to taste.
  4. Serve:
    • Serve the schnitzels hot with the rich gravy poured over the top.
    • Garnish with fresh parsley if desired.


  • Calories: 520 kcal per serving
  • Servings: 4 servings

20 Most Popular Questions and Their Answers Related to Beef Schnitzel with Gravy

  1. Q: What is the best cut of beef for schnitzel?
    • A: Use thinly sliced beef cutlets from the round or sirloin.
  2. Q: How do I ensure my schnitzel is crispy?
    • A: Ensure the oil is at the right temperature and avoid overcrowding the pan.
  3. Q: Can I use panko breadcrumbs?
    • A: Yes, panko breadcrumbs add extra crispiness.
  4. Q: How do I prevent the breading from falling off?
    • A: Make sure the cutlets are dry before breading and let the breaded cutlets rest before frying.
  5. Q: Can I bake the schnitzels instead of frying?
    • A: Yes, bake at 400°F (200°C) for 15-20 minutes, turning halfway through.
  6. Q: What oil is best for frying schnitzel?
    • A: Use a neutral oil with a high smoke point, like vegetable or canola oil.
  7. Q: How thick should the beef cutlets be?
    • A: About 1/4 inch thick.
  8. Q: Can I use chicken or pork instead of beef?
    • A: Yes, chicken or pork cutlets work well too.
  9. Q: How do I make the gravy thicker?
    • A: Simmer longer or add a slurry of cornstarch and water.
  10. Q: Can I make the schnitzels ahead of time?
    • A: Yes, fry and keep warm in the oven at 200°F (93°C).
  11. Q: Can I freeze schnitzel?
    • A: Yes, freeze uncooked breaded cutlets. Thaw before frying.
  12. Q: How do I reheat schnitzel?
    • A: Reheat in the oven at 350°F (175°C) until hot and crispy.
  13. Q: What sides go well with schnitzel?
    • A: Mashed potatoes, roasted vegetables, or a fresh salad.
  14. Q: Can I use store-bought gravy?
    • A: Yes, but homemade gravy adds better flavor.
  15. Q: How do I make gluten-free schnitzel?
    • A: Use gluten-free flour and breadcrumbs.
  16. Q: What can I use instead of heavy cream in the gravy?
    • A: Use whole milk or a dairy-free alternative.
  17. Q: Can I add herbs to the breading?
    • A: Yes, add dried herbs like parsley or thyme for extra flavor.
  18. Q: How do I know when the oil is hot enough for frying?
    • A: Use a thermometer to ensure it reaches 350°F (175°C).
  19. Q: Can I use a different type of broth for the gravy?
    • A: Yes, chicken or vegetable broth can be used.
  20. Q: How do I store leftovers?
    • A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

By following these secrets and answering common questions, you’ll master the perfect Beef Schnitzel with Gravy every time.

Achieving the Perfect Beef Schnitzel with Gravy Recipe: 30 Secrets to Mastery

Preparation and Ingredients:

  1. High-Quality Beef: Use high-quality, tender beef cutlets for the best texture and flavor.
  2. Even Thickness: Pound the beef cutlets to an even thickness to ensure they cook uniformly.
  3. Proper Seasoning: Season the beef cutlets generously with salt, pepper, and paprika to enhance the flavor.
  4. Fresh Breadcrumbs: Use fresh breadcrumbs for a better texture and taste. Panko breadcrumbs can also be used for extra crispiness.
  5. Flour Coating: Dredge the cutlets evenly in flour to ensure the egg and breadcrumbs adhere properly.

Breading Technique:

  1. Dry Hands, Wet Hands: Use one hand for the dry ingredients (flour and breadcrumbs) and the other hand for the wet ingredients (eggs) to keep the process tidy.
  2. Firm Press: Press the breadcrumbs firmly onto the cutlets to ensure a thorough coating.
  3. Double Dipping: For extra crunch, you can dip the cutlets in the egg and breadcrumb mixture twice.
  4. Resting Time: Let the breaded cutlets rest for 10 minutes before frying to help the coating adhere better.

Frying Techniques:

  1. Proper Oil Temperature: Ensure the oil is at the right temperature (350°F or 175°C) for frying to achieve a golden, crispy crust.
  2. Don’t Overcrowd the Pan: Fry in batches if necessary to avoid overcrowding, which can lower the oil temperature and result in soggy schnitzels.
  3. Even Frying: Flip the cutlets carefully to ensure even frying on both sides.
  4. Drain Well: Transfer the fried cutlets to a paper towel-lined plate to drain excess oil and maintain crispiness.

Gravy Perfection:

  1. Use Pan Drippings: Use the same skillet for the gravy to incorporate the flavorful drippings from the schnitzels.
  2. Proper Roux: Cook the flour and butter roux until it turns a light brown color for a rich, nutty flavor.
  3. Gradual Liquid Addition: Add the beef broth gradually while whisking continuously to avoid lumps.
  4. Simmer for Thickness: Allow the gravy to simmer until it reaches the desired thickness.
  5. Cream Addition: Stir in the heavy cream last to prevent it from curdling and to add a rich, smooth texture.
  6. Adjust Seasoning: Taste and adjust the seasoning with salt and pepper as needed.

Monitoring and Adjustments:

  1. Check Internal Temperature: Ensure the schnitzels are cooked through by checking that the internal temperature reaches at least 145°F (63°C).
  2. Maintain Oil Temperature: Use a thermometer to keep the frying oil at a consistent temperature.
  3. Watch the Gravy: Stir the gravy frequently to prevent it from sticking to the pan or forming lumps.

Serving and Presentation:

  1. Warm Plate: Serve the schnitzels on warm plates to keep them hot longer.
  2. Gravy Pour: Pour the gravy over the schnitzels just before serving to maintain their crispiness.
  3. Garnish: Garnish with fresh parsley for a pop of color and extra flavor.
  4. Side Dishes: Serve with traditional sides like mashed potatoes, steamed vegetables, or a fresh salad.

Additional Tips:

  1. Cheese Twist: For a variation, add a thin slice of cheese on top of the schnitzels before serving.
  2. Lemon Wedge: Serve with a lemon wedge on the side for a refreshing citrus contrast.
  3. Herb Infusion: Add fresh herbs like thyme or rosemary to the gravy for extra flavor.
  4. Leftover Use: Use any leftover gravy for another meal or freeze it for future use.

By following these detailed steps and techniques, you will achieve the perfect Beef Schnitzel with Gravy, ensuring it’s flavorful, crispy, and beautifully presented every time.