Crispy Chicken Schnitzel Paired with Homemade Gravy – An Easy Recipe

You like crispy chicken? You like gravy? Then you’re going to love this! This is a simple, no-fail way to make the best crispy chicken schnitzel at home. It’s golden, crunchy on the outside, and super juicy on the inside. And guess what? We’re making a rich, flavorful gravy to go with it. Because why stop at just crispy chicken when you can have crispy chicken and gravy?

Maybe you’ve been eating at all those amazing German restaurants in Florida, and now you’re thinking, Hey, why not try making some German food myself? Great idea! This schnitzel recipe is easy, fast, and tastes just like the one from your favorite spot—maybe even better!

Serve it with mashed potatoes, a fresh salad, or just eat it straight off the plate (no judgment). Let’s get cooking!

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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Servings: 4 Servings

Course: Main Course

Cuisine: German

Calories: 550

Ingredients Equipment Method Video Notes

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)

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

Method

 

Preparing the Chicken Schnitzel

1. 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.
   
2. 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.
   
3. 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.
   
4. 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:

1. Melt the Butter:

   In a small saucepan, melt butter over medium heat.
   
2. Make a Roux:

   Add the flour and whisk continuously for 1-2 minutes until it turns light golden brown.
   
3. Add the Broth:

   Slowly pour in the chicken broth, whisking to prevent lumps.
   
4. Season:

   Add salt, pepper, and Worcestershire sauce. Stir well.
   
5. Make it Creamy (Optional):

   Add heavy cream for a richer texture.
   
6. 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.

Best Sides to Serve with Schnitzel

Schnitzel is amazing on its own, but it’s even better with the right sides! Here are some great options:

• Mashed Potatoes – Creamy, buttery, and perfect with gravy.
• German Potato Salad – Tangy and slightly sweet, served warm.
• Spaetzle – Little German egg noodles that soak up all the sauce.
• Cucumber Salad – Light and refreshing, balances the crispy schnitzel.
• French Fries – Because crispy chicken and fries are always a good idea.
• Sauerkraut – Adds a nice sour flavor that cuts through the richness.

Can I Make This in an Air Fryer?

Yes! You can make schnitzel in an air fryer, and it still turns out crispy! Here’s how:

1. Preheat the Air Fryer to 400°F (200°C).
2. Lightly spray both sides of the breaded schnitzel with cooking spray or brush with a little oil.
3. Place in a single layer in the air fryer basket. Don’t overcrowd!
4. Cook for 10-12 minutes, flipping halfway through, until golden and crispy.
5. Check for doneness – the internal temp should be 165°F (75°C).

It won’t be exactly like deep-fried schnitzel, but it’s a great, healthier alternative.

FAQs

Can I Use Pork Instead of Chicken?

Yes! Traditional German schnitzel is often made with pork. Use thin pork cutlets and follow the same steps. Just make sure to pound them to about ¼-inch thickness for even cooking.

What Oil is Best for Frying Schnitzel?

Use a neutral oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil. Avoid olive oil, as it burns too quickly.

Why is My Schnitzel Not Crispy?

If your schnitzel isn’t crispy, it could be because:

• The oil wasn’t hot enough (it should be around 350°F (175°C)).
• You didn’t shake off excess flour before breading.
• You overcrowded the pan, which lowers the oil temperature.
• You didn’t use panko breadcrumbs for extra crunch.

What’s the Best Way to Reheat Leftover Schnitzel?

To keep it crispy, reheat schnitzel in:

• An oven at 375°F (190°C) for about 10 minutes.
• An air fryer at 375°F for 5-6 minutes.
  Avoid microwaving—it makes the schnitzel soggy!

Final Thoughts

This is just crispy chicken with gravy. That’s it. No magic, no fancy tricks. Just pound the chicken, bread it, fry it, and pour some gravy on top. If you follow the steps, it’ll turn out great. If you mess something up, it’ll probably still taste good.