One Schnitzel Recipe

Butterfly and pound

If your cutlet is thicker than about 1/4 inch (6 mm), butterfly it: place the cutlet between two pieces of plastic wrap and, using a meat mallet or heavy skillet, gently pound from center outward until uniformly about 1/8–1/4 inch thick. Take care to keep edges intact. Pat dry with paper towels.

Season both sides of the flattened cutlet with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the paprika (if using). Set aside.

Place the flour in a shallow plate or wide bowl. Spread it into an even layer.

In a second shallow bowl, whisk the egg with the milk (or water) and remaining pinch (about 1/2 tsp) of salt until combined.

Place the breadcrumbs in a third shallow plate. If you prefer a finer crust, mix half fine breadcrumbs with half panko; otherwise use panko or plain breadcrumbs alone. Season the breadcrumbs lightly with the remaining pinch of black pepper.

Working with one piece, dredge the seasoned cutlet in the flour, shaking off excess so a light dusting remains. The flour helps the egg adhere.

Dip the floured cutlet into the beaten egg mixture, coating fully and letting excess drip back into the bowl.

Press the egg-coated cutlet into the breadcrumbs, covering both sides and the edges; press gently to help the crumbs adhere but do not compact them too hard. Transfer to a plate and let rest 5 minutes to help the coating set.

Choose a skillet large enough so the cutlet can lie flat without crowding. Add the vegetable oil and heat over medium-high until shimmering but not smoking (about 325–350°F / 160–175°C). To test, drop one breadcrumb in—if it sizzles steadily, the oil is ready.

Add the butter to the oil (optional) and swirl to combine. Carefully lay the breaded cutlet into the hot fat, laying it away from you to avoid splatter. Reduce heat to medium. Fry until golden brown and crisp on the first side, about 2.5–3 minutes.

Flip gently using two spatulas or tongs and fry the second side until equally golden, about 2–3 minutes. The internal temperature for pork should reach 145°F (63°C); for chicken use 165°F (74°C). Because the cutlet is thin, brief frying is usually sufficient.

If the crust browns too quickly, lower the heat; if it soaks up oil, raise the heat slightly. Adjust as needed to achieve a golden, not burned, crust.

When done, transfer the schnitzel to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven if cooking ahead.

Squeeze the lemon wedge over the schnitzel just before serving and sprinkle with chopped parsley if using.

Serve immediately with your choice of sides (potato salad, boiled potatoes, or a simple green salad).