Breakfast Schnitzel Recipe

Prepare meat

If using chicken breasts, slice each breast horizontally to make two thin cutlets or butterfly and pound to about 1/4-inch thickness between plastic wrap. If using pork, pound cutlets to about 1/4-inch thickness. Pat dry with paper towels.

Season and set up dredging station

In a shallow bowl combine 3/4 cup flour with 1 tsp salt, 1 tsp pepper and 1/2 tsp paprika. In a second shallow bowl beat 2 eggs. In a third bowl combine 1 cup breadcrumbs and 1/4 cup grated Parmesan (if using). Season breadcrumbs lightly with a pinch of salt and pepper.

Dredge cutlets

One at a time, coat each cutlet in the seasoned flour, shaking off excess, dip into beaten eggs, then press into breadcrumbs to fully coat. Place breaded cutlets on a wire rack while you finish the rest.

Pan-fry schnitzel

Heat a large skillet over medium-high heat. Add 1/2 cup vegetable oil and 1 tbsp butter (optional) and heat until shimmering but not smoking. Fry cutlets in batches (do not overcrowd), 3 to 4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C) for chicken or 145°F (63°C) for pork. Transfer cooked cutlets to a plate lined with paper towels or a warm oven (200°F/95°C) to keep warm. Reserve 2 tbsp pan drippings for the gravy (pour off excess oil if necessary).

Using the same skillet with about 2 tbsp reserved pan drippings (or butter if you removed most oil), reduce heat to medium. Add 2 tbsp unsalted butter and melt. Sprinkle in 1/4 cup flour and whisk continuously for 1 to 2 minutes until the flour turns a light golden color (this cooks out the raw flour taste).

Gradually whisk in 2 cups whole milk, a little at a time to avoid lumps. Bring mixture to a gentle simmer while whisking; the gravy will begin to thicken in 3 to 5 minutes. If it becomes too thick, add up to 1/4 cup more milk to reach desired consistency.

Season gravy with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Stir in chopped parsley if using. Keep gravy warm on very low heat; if it thickens too much, whisk in a splash of milk.

While prepping schnitzel, preheat oven to 425°F (220°C) or heat a large skillet if cooking on stovetop. Toss 1 lb cubed potatoes with 1 tbsp olive oil, 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp onion powder in a bowl until evenly coated.

Oven method: Spread potatoes in a single layer on a rimmed baking sheet and roast 25 to 30 minutes, tossing once halfway, until golden and tender. Stovetop method: Heat a large skillet over medium-high heat, add a little oil, add potatoes, cook stirring occasionally 12–18 minutes until golden and fork-tender. Sprinkle with chopped chives or parsley before serving.

About 5 minutes before serving, heat a nonstick skillet over medium-low and add 1 tbsp butter or oil. Crack 2 eggs into the pan and cook to preference: sunny-side up 2–4 minutes (cover briefly for firmer whites), or over-easy 3–4 minutes flipping once. Season with 1/4 tsp salt and 1/4 tsp pepper.

Plate 1 schnitzel per serving, spoon 1/3 to 1/2 cup warm country gravy over the schnitzel, place 2 eggs on top or beside the schnitzel, and serve potatoes alongside. Garnish with extra parsley or chives if desired.