Schnitzel Recipe

Pound and season

Lay each cutlet between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound from the center outward until the cutlet is about 1/8"–1/4" thick and even in thickness. Remove plastic. Lightly season both sides of each cutlet with the measured salt and black pepper.

Set up

Arrange three shallow dishes: one with the measured flour, one with the eggs beaten together with the milk, and one with the breadcrumbs mixed with the optional grated Parmesan. Season the flour lightly with a pinch of salt and pepper to help adhesion.

Dredge

Working with one cutlet at a time, dredge it first in flour, patting off excess. Then dip fully into the egg mixture, letting excess drip off. Finally press the cutlet into the breadcrumbs so it is thoroughly coated; press gently to help the crumbs adhere. Place breaded cutlets on a wire rack or plate; do not stack them.

Heat oil and butter

In a large wide skillet (cast-iron or stainless-steel preferred) heat the oil over medium-high heat until shimmering but not smoking (about 350°F/175°C if using a thermometer). Add the butter and swirl until melted and foamy; the butter will brown slightly and add flavor.

Fry schnitzels

Carefully add cutlets to the pan without overcrowding (work in batches if needed). Fry 2–3 minutes per side, until the coating is golden brown and crisp and the meat is cooked through (pork should reach 145°F/63°C, veal/chicken cook until juices run clear and internal temp appropriate). Adjust heat as needed so the crust browns but does not burn. Use tongs to turn once; press gently to ensure even contact with the pan.

Drain and rest

Transfer cooked schnitzels to a plate lined with paper towels or to a wire rack set over a baking sheet to drain for 2–3 minutes. If cooking in batches, keep completed schnitzels warm in a low oven (200°F/95°C) on a rack while finishing the rest.

Slice the lemon into wedges. Serve each schnitzel immediately garnished with chopped parsley (if using) and a lemon wedge to squeeze over the cutlet just before eating. Traditional accompaniments include potato salad, boiled potatoes, spaetzle, or a simple green salad.