Ditalini made paprika schnitzel last night. Served with fried potatoes and salad, this is one of our favorite meals. I’m certain there are schnitzel recipes that are more authentic and difficult to make. This one is easy, and just as delicious.
If you’re using pork cutlets, it’s not necessary to pound them first, but if you’re using veal you may want to.
Salt and pepper the cutlets on each side, then dredge in flour. Beat eggs and milk together in a large bowl. Spread bread crumbs out on a sheet of waxed paper. Dip each cutlet in the egg and milk mixture, then coat each side with bread crumbs. Liberally sprinkle both sides of each cutlet with paprika. Set aside.
Heat about 1/4 inch of vegetable oil in a large frying pan. When the oil is hot, fry the cutlets two or three at a time, turning once. Transfer cooked cutlets to a warm platter. Place lemon slices on top of each cutlet.