Getting a very thin cutlet, no more than about 1/4" is the key to the perfect schnitzel. Place your meat in between two pieces of plastic wrap and use a mallet to flatten it to 1/4". Lightly bread it, then fry it until crisp and golden brown on the outside. Having a thin cutlet of meat allows us to get it crispy and brown without worrying about it being undercooked in the middle.