Chicken Schnitzel with Gravy Recipe | Australian Style
Every Australian at some part of their life be it a child, a young adult, parent or golden oldie experienced many a dinners at "The Club". It's an all round safe bet when you are looking for $2 beers, an excellent $8 Sunday roast, a gambling den to rival anything here that isn't Vegas and always and I mean always on the menu would be schnitzel (aka "schnitty" to Australians) and your choice of mash potato or chips (not fries) and gravy.
For me and Ash, Thursday nights in Australia became our night at "the club", which came in the shape of a large pub called the Shaft Tavern. We would meet up with friends for Thursday night meat raffles (that's right, Australia raffles meat, not steak knives and Caribbean cruises but meat) and two for one schnitzel. Good grub and entertainment at "The Shaft" was a classic no frills pub where on tap was the traditional Tooheys, VB and Coopers....(similar to all the crap Bud, Bud light, and Coors beer here except a bit less crap). Anyway my point is no "craft beers" at this pub. On the menu was chicken schnitzel 10 ways...your choice with pan gravy, parmesan style, tropicana style, with mushrooms, etc and if you buy 1 chicken "schnitty", you get your second "shnitty" free if you buy some meat raffle tickets! So we would hang out with friends, drink a few beers and wait for the raffle. If your number was called, you would run up to the meat raffle table and pick out your cut of choice. Platters wrapped to go of whole rolled roasts, rack of lamb, pork chops, ham, bbq platter with rack of ribs burgers and sausage. This isn't some cheap from the supermarket selection, the raffle was always supplied by the local butcher, a real butcher... as a result you always hoped your number got called first so you didn't get the left over tray of sausages. It was good fun, I must say. We wish we could get our local pubs here in NH to do this...it was always a cheap and cheerful great night out.
Aussie Classic | Chicken Schnitzel with Pan Drippin' Gravy
4 Boneless Chicken Breasts (butterflied and pounded)
1 Cup Flour
3 Eggs Beaten
3 Cups Panko
Salt & Pepper
Avocado Oil (or whatever oil you want to use for frying)
For you Gravy |
2 Tbs Butter
2 Tbs Flour
2 Cup Chicken Stock
2 Tsp Sherry
Salt & Pepper for seasoning
Prepare chicken, butterfly, pound into thin cutlets, pat dry and salt and pepper.
Prepare your station for dredging. Place in 1 shallow bowl flour, in another shallow bowl egg and in another shallow bowl Panko. See picture below and for information on breading techniques check out our blog post here.
Dredge chicken in flour, shake off excess, then dip in egg and then in panko.
In a large skillet, add avocado oil about 1 inch deep and bring up to medium high heat. Place chicken in skillet and cook on each side for approximately 2 minutes on each side turning only once. Once chicken is cooked, remove from oil and place on paper towels.
To make gravy |
Add butter to your pan drippings on medium heat and deglaze your pan. Add flour and stir creating a roux. Add chicken stock, stir and allow to simmer, stirring while gravy is starting to thicken. Add sherry and salt and pepper. Stir. Pour into gravy boat and serve!