Classic German Chicken Schnitzel with Lemon Wedges

1Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/4 inch (6 mm).

2Season both sides of each chicken cutlet with salt and freshly ground black pepper.

3Prepare three shallow dishes: in the first, place the all-purpose flour (1 cup); in the second, whisk together the eggs (2 large) and milk (1 tablespoon) until combined; in the third, spread the breadcrumbs evenly.

4Dredge each chicken cutlet first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat thoroughly with breadcrumbs. Press the breadcrumbs gently to adhere well. Set aside on a plate.

5Heat the vegetable oil (½ cup) and butter together in a large skillet over medium heat until hot but not smoking (about 350°F/175°C).

6Carefully place the breaded chicken cutlets in the skillet, cooking in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Adjust heat as needed to prevent burning.

7Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.

8While the schnitzels cook, steam the assorted vegetables until tender but still vibrant, about 5-7 minutes. Season with salt and pepper to taste.

9To serve, arrange the schnitzels on individual plates alongside the steamed vegetables. Garnish the schnitzels with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the schnitzel.

10Tip: Squeezing fresh lemon juice over the schnitzel just before eating enhances the flavor and adds a refreshing tang that balances the crispy breading.