In my house, there can be a lot of delays. Yakety-yak...or, ooops, doggies gotta go, NOW...or DH has to (colitis)...if the CFS is on top of the gravy, I don't fret.yep, thanks Ginny, it does mean "truth to tell" -
and yeah, I remember you posting that. Don't think I've ever worried about whether or not it stays crispy - usually gone too fast. At least, hopefully! cooked right it will?...
DittoActually, now that I think about it, I don't believe I've ever served gravy for some meat that has been encased in breading. Isn't the purpose of encasing the meat to ensure juiciness?
I make gravy if something is pan-seared, sometimes. Roasts, yes; pot/blade roasts come with their own gravy already. Not for Schnitzel's even though they are pan fried.
More likely to make gravy to go on mashed potatoes, etc. For sure a hot chicken sandwich, but that chicken wasn't breaded.
That sounds creepy.Where I live, you pay extra for gravy and you do not get your choice of colors. Crispy things tend to crawl out of it.