Schnitzel With Gravy

Schnitzel is easy to make and good. When you order it in restaurants, it’s normally a huge hunk of meat that is bigger than most people want to eat. Ours is sized for most people. We use a gravy that is easy to make and panko breadcrumbs for extra crunch.

First make the gravy.

Put each pork loin slice between two sheets of plastic wrap and pound to make a cutlet about ¼” thick. Season each cutlet as you finish pounding it thin with the salt, pepper, and granulated garlic. When you season each cutlet as you make it, the seasoning has a little time to adhere while you are working on the next cutlet.

Beat the eggs with a tablespoon of water and pour them into a pie plate. Put the flour onto a dinner plate and the panko breadcrumbs on another. Sprinkle the tablespoon of water over the breadcrumbs and mix well. Make sure the flour and breadcrumbs are spread out over the whole surface of the plates.

Add ½” to ¾” of canola or vegetable oil to a skillet and turn the heat to medium. Watch the oil as you do the next few steps, bringing the temperature to 350°.

Working separately, put each cutlet on the flour, flip it, and cover it completely with a thin layer. Now put the cutlet in the egg wash and flip it. Finally, put each cutlet on the breadcrumbs and flip it, completely covering it with the breadcrumbs.

As you finish each cutlet, put it in the hot oil you started earlier. Watch the breadcrumbs on the outside edge. As they brown, flip the cutlet over and fry the other side. If you flip a little early, don’t worry, you cand flip the cutlets a number of times without damaging anything. Fry each cutlet until all of the breadcrumbs are browned. Take the cutlet out of the oil and place it on a paper towel lined plate. Repeat this with each cutlet.

Serve with the gravy.

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