schnitzel with white gravy
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.
prep time
30 Min
cook time
15 Min
method
Deep Fry
yield
8 serving(s)
Ingredients
- 8 - pheasant breast, boneless and skinless
- 1 dash salt
- 1 dash black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup Italian-style Panko breadcrumbs
How To Make schnitzel with white gravy
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Step 1Put each breast between two sheets of plastic wrap. Pound them flat with a meat mallet to about 3/8" thin and prepare your fryer. -
Step 2Salt 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.
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Step 3Fry in oil at 350 degrees for 2 minutes.
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Step 4Allow cutlets to drain before plating.
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Step 5Serve 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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