Schnitzel Recipe

Prepare cutlets

Trim any excess fat from the pork or veal cutlets. Place each cutlet between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or the flat side of a heavy pan, gently pound each cutlet evenly to about 1/8"–1/6" thickness. Aim for uniform thickness so they cook evenly. Pat dry with paper towels.

Season

Season both sides of each pounded cutlet lightly and evenly with kosher salt and freshly ground black pepper. Set aside on a plate.

Set up breading station

Place the flour in a shallow wide dish. In a second shallow bowl, whisk the eggs with the milk until smooth. In a third shallow dish, place the breadcrumbs. (If using panko, you may pulse briefly in a food processor for a finer crumb if preferred.)

Bread the cutlets

Working with one cutlet at a time: first dredge it in flour, shaking off excess; then dip into the egg mixture, letting excess drip off; finally press into the breadcrumbs to coat thoroughly, gently pressing the crumbs into the meat so they adhere but without compressing the cutlet. Place breaded cutlets on a wire rack or baking sheet. Repeat with remaining cutlets.

Heat fat for frying

In a large skillet (preferably cast iron or heavy-bottomed) heat the oil over medium-high heat until shimmering and a small breadcrumb sizzles immediately on contact (about 350°F / 175°C). Add the butter to the pan and swirl to combine; this gives flavor and helps browning. Maintain temperature so the crust browns without burning (adjust heat between medium and medium-high).

Fry the schnitzel

Fry the cutlets in batches without crowding the pan — typically 2–3 at a time depending on skillet size. Fry 2.5–3.5 minutes per side, or until golden brown and crisp; thinner cutlets cook quickly. Use tongs to hold a piece to let any thicker edge crisp briefly if needed. Transfer cooked schnitzel to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep finished schnitzel warm in a low oven (200°F / 95°C) while you fry the rest.

Finish and season

Taste and, if needed, lightly sprinkle a pinch of salt on each schnitzel immediately after frying. Squeeze fresh lemon juice over each portion just before serving for brightness.

Arrange schnitzel on a warmed platter. Garnish with chopped fresh parsley and lemon wedges. Serve with pickled cucumbers or a Bohemian-style potato salad on the side, and offer extra lemon slices for guests.