If using whole chicken breasts, butterfly them then place between plastic wrap and pound to 1/4 inch thickness. If using pork, trim and pound to 1/4 inch. Pat cutlets dry with paper towel and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper (portion from ingredient totals).

Set up breading station

Place flour in a shallow dish. In a second shallow bowl whisk eggs with milk until combined. In a third shallow dish combine breadcrumbs, grated Parmesan, smoked paprika, garlic powder, remaining 3/4 tsp kosher salt and 1/4 tsp black pepper; mix well.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, dip in the egg wash until coated, then press into breadcrumb mixture to fully coat. Set on a plate and let rest 5 minutes to help the coating adhere.

Fry the schnitzel

Heat neutral oil in a large skillet over medium-high heat to about 350°F (careful -- if you don't have a thermometer, oil should shimmer but not smoke). Add 1 tbsp butter to the pan. Fry cutlets 2–3 minutes per side (depending on thickness) until golden brown and an internal temperature of 165°F for chicken or 145°F for pork. Work in batches if needed to avoid crowding. Transfer cooked cutlets to a wire rack set over a sheet pan and keep warm in a 200°F oven.

Chili Oil Aioli

In a small bowl combine mayonnaise, minced garlic, chili oil, lemon juice, optional hot sauce and 1/4 tsp salt. Whisk until smooth and adjust seasoning to taste. Refrigerate until assembly. If you prefer a thinner aioli, stir in 1–2 tsp water.

Sauerkraut Slaw

Rinse and drain sauerkraut to remove excess brine, then squeeze lightly to remove moisture. In a bowl combine sauerkraut, sliced cabbage, shredded carrot and sliced red onion. Add mayonnaise, apple cider vinegar, sugar and black pepper; toss to coat. Taste and adjust—add a pinch more sugar or vinegar if needed. Chill until ready to assemble.

Pickles & Buns

Halve the brioche buns and spread the cut sides with the remaining 1 tbsp butter. Toast buns in a skillet or on a griddle over medium heat until golden, about 1–2 minutes per side. Prepare haus pickles (slice if whole) and set aside.

Assembly & Finish

Spread a generous tablespoon of chili oil aioli on both cut sides of the toasted bottom bun. Place the warm schnitzel on the bottom bun, top with a heaping 1/3 to 1/2 cup sauerkraut slaw, add 2–3 tablespoons of haus pickles, squeeze a little lemon over the schnitzel if desired, sprinkle chopped parsley, and finish with the top bun. Serve immediately with your choice of side (hand-cut fries or mixed green salad).