Schnitzel

Method

1. 1Pound the cutlets. Place each cutlet between two sheets of cling film or inside a zip-lock bag. Using the flat side of a meat mallet or the base of a heavy pan, pound from the center outward until the cutlet is uniformly 3 to 4 mm thick — genuinely thin, not just flattened slightly. This is the most important step: a schnitzel cut too thick will not cook through in the time it takes the crust to brown. Season both sides with salt and white pepper.
2. 2Set up the breading station. Place flour in one shallow bowl, the eggs beaten with the milk in a second, and the breadcrumbs in a third. Work through the station one at a time: flour on all surfaces (shake off excess), then egg (let excess drip off, ensuring full coverage), then breadcrumbs. Do not press the breadcrumbs into the meat — lay the cutlet flat in the crumbs, lift it, and gently shake off the loose ones. Pressing compacts the crumbs, preventing the characteristic puffed crust.
3. 3Fry immediately. Do not let the breaded schnitzel sit — fry it straight away. Heat the oil in a large heavy pan over medium-high heat. When the oil is hot (a breadcrumb dropped in should sizzle immediately and turn golden within 15 seconds), add the butter. The foam will subside. Add one or two schnitzels — do not crowd the pan. Tilt and swirl the pan so the hot fat continuously washes over the crust surface as it fries. Cook 2 to 3 minutes per side until deep golden. The crust should blister and puff slightly away from the meat.
4. 4Drain and serve immediately. Remove with tongs and place briefly on a wire rack or paper towel — just 30 seconds to a minute. Do not cover or stack, which traps steam and softens the crust. Serve on warm plates with lemon wedges pressed alongside. The lemon is squeezed over the moment before eating.