Pat dry schnitzel pieces; lay on parchment lined cutting board

Using a meat tenderizer, pound surface of each schnitzel evenly till double in surface area

Prepare dredging pan with flour and seasonings; carefully dredge each schnitzel with flour mixture until complete coated and set aside

When all are dredged, clean work area and prepare for frying

In a heavy skilled, heat a mixture of butter and olive oil on medium high heat; test readiness with a drop of water: if it sizzles, time to fry the schnitzel

Do not overcrowd the pan; place 3-4 schnitzels in at a time, depending upon size

Fry 2 minutes per side, or until golden in colour; set aside to drain on paper towel

Fry remaining schnitzel in the same manner

Remove all grease from pan and return to heat set at medium; add butter and garlic and sauté for 30 seconds to 1 minute

Add 1 cup of water to deglaze the pan; once the pan is deglazed and most water evaporated, add flour and cook, stirring constantly into a paste or a roux

Add the remaining 2 cups of water slowly, stirring and cooking, until desired thickness in gravy is achieved

Season to taste

Place set aside schnitzel gently into garlic gravy; heat together at low simmer for 10-15 minutes to meld flavours

Serve on a bed of fresh noodles or mashed potatoes with a crisp green salad on the side