Cut 4 nice Schnitzels

I pound it out fairly thin. Not every one likes it that thin but this is the German in me.. In addition I pound it with the teeth of the mallet to make it thinner. My mother use to use the back of a knife. (Another option is to soak the cutlets in buttermilk. This is good especially if you have a tougher cut of meat. 30 min to 1 hour is good if your in a hurry, and 4 hours you geta nice tangy flavor addition. If you don't have buttermilk, putting a 1/2 cup of plain yogurt, with a cup of water works well to make a buttermilk substitute.)

Coat each schnitzel with flour

Dip it in the egg wash.

Coat the Schnitzel with bread crumbs.

Let the Breaded Schnitzels sit for 15-20 minutes for the breading to set.

Meanwhile let's make the Country Gravy.

You can either take 6 slices of bacon and dice them, or what I do is dice it frozen. Here I diced about 6 slices worth or 8 oz.

Dice the onion as well.

Render the bacon in a large thick bottom pot or Dutch oven.

Add the oil and onions and cook till the onions are tender. You can also add some sausage.

Add the flour and cook for 1 minute to make sure the flour is well blended and bubbling. This cooks the flour enough so it isn't "pasty" tasting.

Add the stock and bring to a simmer.

Pour in a bit of the slurry to thicken to a consistency you like. A good rule of thumb, is if it coats the bottom of the ladel it is the right consistency.

Now let's fry the Schnitzel

Heat 2 cups of oil in a large heavy skillet to a medium heat. It is ready to fry when you sprinkle a few crumbs in the oil and it sizzles.

Add one Schnitzel at a time and brown on one side.

Carefully turn the Schnitzel over and brown the other side, spoon some of the oil over the top, to create the "Souflee effect"

Transfer the Schnitzels on a pan with paper towels. in a warm oven until your ready to serve.

I love serving the Chicken Fried Schnitzel with mashed potatoes and green beans.