Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
German Cucumber Salad (Gurkensalat):
Whisk up dressing and toss with cucumbers and dill.
For noodles or spaetzle, cook to package directions and toss with butter (3 tablespoons per 12 ounces), 1/2 cup finely chopped chives and parsley. For potatoes, bring small potatoes in water to boil add salt and cook 10 to 12 minutes to tender. Drain and lightly crush, then add butter and herbs.