• Season the beef cutlets with salt, pepper, and paprika.

Coat the cutlets:

• Dredge each cutlet in flour, then dip them into beaten eggs, and finally coat them with breadcrumbs.

Fry the cutlets:

• Heat vegetable oil in a large skillet over medium-high heat.
• Fry the cutlets for 3-4 minutes on each side until golden brown and fully cooked.
• Transfer to a paper towel-lined plate to drain any excess oil.

Make the gravy:

• In the same skillet, melt butter over medium heat.
• Add 2 tablespoons of flour and whisk continuously for 2-3 minutes until it turns a light golden color.
• Gradually whisk in the beef broth, making sure there are no lumps.
• Bring to a simmer and cook for 5-7 minutes until the gravy thickens.

Finish the sauce:

• Stir in the heavy cream and season with salt and pepper to taste.

Serve:

• Plate the schnitzels and pour the rich gravy over the top. Serve hot.