Aussie Classic, Chicken Schnitzel w/ Pan Drippin' Gravy

By SMorrissey

Ingredients

• 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

Details

Servings 1
Adapted from wozzkitchencreations.com

Preparation

Step 1

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!