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Chicken Schnitzel Paired with Homemade Gravy Recipe

This Crispy Chicken Schnitzel is golden, crunchy, and absolutely delicious, paired with a rich homemade gravy that elevates every bite. This dish brings a taste of Germany to your table, perfect for a comforting dinner. Serve it with mashed potatoes, buttered noodles, or a fresh salad for a complete meal.
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Course Main Course
Cuisine German
Servings 4 Servings
Calories 550 kcal

Equipment

  • Cutting board
  • Sharp knife
  • Meat mallet (or rolling pin)
  • Shallow bowls (for breading)
  • Large frying pan
  • Tongs
  • Paper towels
  • Small saucepan (for gravy)
  • Whisk

Ingredients
  

For the Schnitzel:

  • 2 Large boneless, skinless chicken breasts
  • 1 Cup All-purpose flour
  • 2 Large eggs
  • 2 Tbsp Milk
  • 1½ Cups Breadcrumbs (preferably panko for extra crunch)
  • 1 Tsp Salt
  • ½ Tsp Black pepper
  • 1 Tsp Paprika
  • ½ Tsp Garlic powder (optional)
  • Vegetable oil (for frying)

For the Homemade Gravy:

  • 2 Tbsp Butter
  • 2 Tbsp All-purpose flour
  • 1½ Cups Chicken broth
  • ½ Tsp Salt (adjust to taste)
  • ¼ Tsp ¼ teaspoon black pepper
  • ½ Tsp Worcestershire sauce (optional, but adds great flavor)
  • ¼ Cup Heavy cream (optional, for a creamier gravy)

Instructions
 

Preparing the Chicken Schnitzel

  • Flatten the Chicken:
    Slice each chicken breast in half horizontally to make two thinner pieces.
    Place them between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until about ¼-inch thick.
  • Prepare the Breading Stations:
    In one shallow bowl, add the flour.
    In a second bowl, whisk together the eggs and milk.
    In a third bowl, mix breadcrumbs, salt, pepper, paprika, and garlic powder.
  • Bread the Chicken:
    Dredge each piece of chicken in the flour, shaking off excess.
    Dip it into the egg mixture, making sure it's fully coated.
    Press it into the breadcrumb mixture, coating evenly on both sides.
  • Fry the Schnitzel:
    Heat about ½ inch of vegetable oil in a large frying pan over medium-high heat.
    Once the oil is hot (test with a breadcrumb—it should sizzle immediately), add the schnitzels.
    Fry for about 3-4 minutes per side, until golden brown and crispy.
    Remove and drain on paper towels.

Making the Homemade Gravy:

  • Melt the Butter:
    In a small saucepan, melt butter over medium heat.
  • Make a Roux:
    Add the flour and whisk continuously for 1-2 minutes until it turns light golden brown.
  • Add the Broth:
    Slowly pour in the chicken broth, whisking to prevent lumps.
  • Season:
    Add salt, pepper, and Worcestershire sauce. Stir well.
  • Make it Creamy (Optional):
    Add heavy cream for a richer texture.
  • Simmer & Serve:
    Let it cook for another 2-3 minutes until thickened.

Video

Notes

  • Crispier Schnitzel? Use panko breadcrumbs instead of regular ones. They fry up extra crunchy!
  • Oil Temperature Matters: Keep it around 350°F (175°C). If too cold, the schnitzel absorbs oil and gets greasy. If too hot, the outside burns before the inside cooks.
  • Want a Thicker Gravy? Add a little extra flour, or let it simmer a bit longer.
Keyword Chicken Schnitzel, German Cuisine, Gravy