Schnitzel

Prepare the Cutlets

Place the cutlets between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin until they are about 1/4 inch thick. Season both sides with salt and black pepper.

Set Up the Breading Station

In one shallow dish, place the flour.

In a second shallow dish, beat the eggs.

In a third shallow dish, combine the breadcrumbs, grated Parmesan cheese (if using), paprika (if using), and a pinch of salt and black pepper.

Bread the Cutlets

Dredge each cutlet in the flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.

Press the cutlet into the breadcrumb mixture, coating it evenly on both sides. Gently press the breadcrumbs onto the cutlet to ensure they adhere well.

Cook the Schnitzels

Heat the vegetable oil or clarified butter in a large skillet over medium-high heat.

Once the oil is hot, add the breaded cutlets to the skillet. Cook for about 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to avoid burning the breadcrumbs while ensuring the cutlets are cooked through.

Drain and Serve

Remove the cooked schnitzels from the skillet and place them on a plate lined with paper towels to drain any excess oil.