How to Make Easy German Schnitzel with Gravy: A Delicious Journey into German Cuisine

Imagine biting into a crispy, golden-brown schnitzel, the breading crackling under your teeth, revealing a tender, juicy pork cutlet within. Now, picture that same schnitzel smothered in a rich, savory gravy that adds a layer of warmth and comfort to every bite. Sounds heavenly, doesn't it? Today, we're going to embark on a culinary adventure to create an easy German schnitzel recipe with gravy that will transport you straight to the heart of German cuisine. So, let's roll up our sleeves and get started!

What is Traditional Schnitzel?

Traditional schnitzel, a beloved dish in German cuisine, is a thin slice of meat, usually pork, coated in breadcrumbs and fried to golden perfection. The word "schnitzel" means "cutlet" in German, and the dish is often associated with Wiener Schnitzel, a famous Viennese variant. However, our easy German schnitzel recipe with gravy offers a simpler, yet equally delicious, take on this classic dish.

Gather Your Ingredients

Before we dive into the cooking process, let's gather our ingredients. For our easy German schnitzel recipe with gravy, you'll need:

For the Schnitzel:

• 4 boneless pork chops (about 1 lb or 450g)
• 1 cup (120g) all-purpose flour
• 2 large eggs
• 2 cups (240g) breadcrumbs
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Gravy:

• 2 tbsp (30g) butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp (16g) all-purpose flour
• 1 cup (240ml) beef broth
• 1 cup (240ml) milk
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Preparing the Crispy Schnitzel

Step 1: Pound the Pork

First, place your pork chops between two sheets of plastic wrap and pound them with a meat mallet until they're about ¼-inch (6mm) thick. This step is crucial for achieving that tender, melt-in-your-mouth texture that makes traditional schnitzel so irresistible.

Step 2: Season and Coat

Season both sides of the pork chops with salt and pepper. Next, set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.

Dredge each pork chop in the flour, shaking off any excess, then dip it in the beaten eggs, and finally, press it into the breadcrumbs, ensuring it's fully coated.

Step 3: Fry to Perfection

Heat about ½-inch (12mm) of vegetable oil in a large skillet over medium heat. Once hot, add the breaded pork chops and cook for about 3-4 minutes on each side, or until golden brown and crispy. Be sure not to overcrowd the pan; you may need to cook the schnitzels in batches.

Once done, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.

Creating the Savory Gravy

While the schnitzels are cooking, let's prepare the gravy. In a separate saucepan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.

Sprinkle the flour over the onion and garlic mixture, stirring to form a roux. Cook for about 1 minute, stirring constantly. Gradually pour in the beef broth and milk, whisking continuously to prevent lumps from forming.

Bring the mixture to a simmer and let it cook for about 5-7 minutes, or until the gravy has thickened. Season with salt and pepper to taste.

Assembling the Dish

To serve, place a crispy schnitzel on each plate and generously ladle the savory gravy over the top. Garnish with chopped fresh parsley for a pop of color and freshness. Pair your easy German schnitzel recipe with gravy with sides like mashed potatoes, spätzle, or a crisp green salad for a complete meal.

Conclusion: A Taste of Germany in Your Kitchen

Congratulations! You've just created a delicious, easy German schnitzel recipe with gravy that captures the essence of traditional German cuisine. The combination of crispy, breaded pork and rich, savory gravy is a match made in culinary heaven. So, why not impress your family and friends with this comforting dish? Don't forget to share your culinary adventures with us – we'd love to hear how your schnitzel turned out!

FAQs

1. What is the best meat for schnitzel? Traditional schnitzel is typically made with pork, but you can also use veal, chicken, or even turkey. The key is to pound the meat thin for tenderness.

2. Can I make schnitzel ahead of time? While schnitzel is best enjoyed fresh and crispy, you can bread the pork chops ahead of time and store them in the refrigerator for up to a day before frying.

3. How do I keep my schnitzel crispy? To maintain the crispiness, avoid stacking the schnitzels after frying. Instead, place them on a wire rack set over a baking sheet in a warm oven until ready to serve.

4. Can I freeze schnitzel? Yes, you can freeze cooked schnitzel. Let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months.

5. What can I serve with schnitzel? Schnitzel pairs well with a variety of sides, including mashed potatoes, spätzle, sauerkraut, or a fresh green salad. Don't forget the gravy for an extra layer of flavor!

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