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schnitzel with white gravy

Hambone avatar
Recipe by
Dan Hammond
@Hambone
Noblesville, IN

This is a classic Schnitzel recipe, suitable for pheasant or chicken breast, pork, veal, or whatever you choose... could also be an interesting twist on chicken-fried steak.

yield 8 serving(s)
prep time 30 Min
cook time 15 Min
method Deep Fry

Ingredients For schnitzel with white gravy

  • 8
    pheasant breast, boneless and skinless
  • 1 dash
    salt
  • 1 dash
    black pepper
  • 1/2 c
    all-purpose flour
  • 2 lg
    eggs
  • 2 Tbsp
    milk
  • 1 c
    Italian-style Panko breadcrumbs

How To Make schnitzel with white gravy

  • 1
    Put each breast between two sheets of plastic wrap. Pound them flat with a meat mallet to about 3/8" thin and prepare your fryer.
  • 2
    Salt and pepper both sides and dust both sides with flour. Break the eggs into a bowl. Add milk and whisk well. Dip each floured cutlet into the egg wash and then coat it with the Panko crumbs. Let sit for 30 minutes or longer so the coating sticks.
  • 3
    Fry in oil at 350 degrees for 2 minutes.
  • 4
    Allow cutlets to drain before plating.
  • Battered and fried pheasant breast schnitzel, smothered with white gravy and accompanied with potatoes and green beans
    5
    Serve with potatoes and greens and serve with my Spicy White Country Gravy. See the recipe here: https://www.justapinch.com/recipes/sauce-spread/gravy/spicy-white-country-gravy.html.
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