Pound the beef cutlets to about 1/4-inch thickness using a meat mallet.
Season both sides of the cutlets with salt and pepper.
Set Up the Breading Station:
Prepare three shallow bowls:
Bowl 1: All-purpose flour.
Bowl 2: Whisked eggs.
Bowl 3: Breadcrumbs mixed with grated Parmesan cheese and paprika.
Coat each beef cutlet in flour, dip it into the whisked eggs, and press it into the breadcrumb mixture, ensuring an even coating.
Cook the Schnitzel:
Heat olive oil in a large skillet over medium heat.
Cook each schnitzel for 3-4 minutes per side, or until golden and crispy.
Transfer to a plate and keep warm.
Make the Dijon Gravy:
ADVERTISEMENT
