I decided to do a follow up to my Italian Fried Chicken Cutlet article. Although that recipe is based on my Grandma’s Italian cutlets from when I was a kid, the cutlets can actually be used for a variety of dishes including a German chicken schnitzel. And with that said, I decided to share How to Make Schnitzel Gravy with all of you.
As you may know by now, I try to make things that are fairly simple with basic ingredients and that have lots of flavor (and spice when possible). I try not to have to go buy a bunch of expensive ingredients that I may only use once. The worst is when you have to buy a large quantity of something to try out a new recipe that only calls for a teaspoon of it. Sometimes it just has to be done, but I really attempt to avoid that at all costs.
So, here is what you will need to make my delicious gravy for your schnitzel.
- 1/4 cup flour
- 1 regular can of chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 a large onion or 1 small onion (diced)
- 1 large clove of garlic (or 2 smaller ones), minced
- 2 regular cans beef broth
- 1/2 tablespoon Worcestershire sauce
- 1/4 tsp of mustard (if you have whole grain mustard you can use 1/2 tsp of that instead of the mustard and horseradish)
- 1/4 tsp horseradish (skip if used whole grain mustard)
- You probably won’t need salt and pepper, but add at the end if you feel it’s necessary
Hopefully this is all stuff you have in your kitchen. The only thing I usually have to go buy when I make this is the beef broth, but luckily that is only like $1 a can. You could also make your own broth if you have stock cubes handy (each can is 14.5 ounces).
Some of you may not have horseradish either, but it is good to have around for Bloody Mary’s and again it is only like $1 or $2 dollars at most stores.
Before you make the gravy you will probably want to have your schnitzel already done. It is a bit difficult to multitask when cooking the schnitzel, or the gravy really. They both kind of require fairly constant attention.
If you are really good at timing and at doing several things at once that require two hands you can go for it, but I like to play it safe and make the schnitzel first.
Last time I made this I cannot remember if I made mashed potatoes or a warm German potato salad…but either one of these would go great. So you will want to make sure that you timed those out well too. I love mashed potatoes. They are so easy and yummy, and go great with this gravy!
You really want the gravy to served soon after it is done, but if that doesn’t end up happening don’t freak out, just heat it up in the microwave. Make sure to put a paper towel over it to avoid splatter.
How to Make the Gravy
- First off you are going to want to heat up the olive oil and the butter on a medium high in a medium sized skillet. Toss in the garlic and cook for a minute, but if it starts to look too brown earlier than that it is fine, go ahead and put in the onions.
- Cook for about 5 minutes frequently stirring
- Add the chicken broth and let heat up for about 3 minutes
- Add the flour and stir it in well for about 2 minutes (it will start to thicken)
- Add the beef broth and continue to stir (a small whisk may work best)
- Add in the Worcestershire, the mustard, and the horseradish
- Turn down to medium
- Keep stirring for about 4 or 5 more minutes
- It will continue to thicken over the next few minutes
- Remove from direct heat
- You can let it stand for a few minutes, but it is best served still warm
How to Serve it
This gravy is rich and delicious. I would let your family or guests apply it as they like to the schnitzel and/or mashed potatoes. I personally do not like it when someone smothers my meal in any kind of gravy. It should be each individual’s choice if they want to do that or not.
You should also have a few wedges of lemon available, as it is traditional to serve schnitzel with lemon. Oddly, this is how I always ate my Grandma’s Italian fried chicken cutlets when I was young, and I had no idea it was the common way to eat it in other countries.
Spice it Up
As always, I want to offer some suggestions on how to make schnitzel gravy a little bit spicy. Depending on who you are cooking for you may not want to bring on the heat to the entire batch of gravy (or schnitzel). That again, is why hot sauce is so great. It can be there just for you, or you can share it with others.
It is a real bummer to slave away in your kitchen and cook up a wonderful feast only to have somebody claim that the food is too spicy and that they can’t eat it. I learned this lesson long ago. When I cook for myself, no matter what I making, it is probably spicy and more than likely has a few cloves of garlic in it!
But, sadly, I have come to find out over the years that most people are wimps, and will most likely even whine about the garlic being spicy. So, because I am such a people pleaser, when I am cooking for other people I usually cut my garlic levels at least in half and add heat to my meal after cooking it with a dose of hot sauce.
That is the reason I started this site. I truly want to find perfect hot sauces for every meal, and I want to share my findings with you.
So, with that said, for this meal I would most likely not spice up the gravy. It already has some pretty intense flavors going on. What I would do is have a little bit of something good and spicy on the edge of my plate, and just add a dab to an occasional bite. This way I have the nice steady sensation of having eaten something spicy without trying to spice up the gravy.
For this I would recommend Dave’s Temporary Insanity. It is nice and spicy with a pretty subtle flavor and goes just great with a lemony bite of chicken schnitzel, with or without the gravy too. If you have another favorite super spicy Dave’s sauce that would probably work too.
Well, I think that’s it for today. I hope you enjoy your chicken schnitzel and this fabulous gravy! If you have any questions, comments, or suggestions please feel free to let me know below.