wienerschnitzel

Ingredients

• Servings: 4
• 1 1/2 pounds veal cutlets
• 1/2 cup all-purpose flour
• 3 tablespoons grated parmesan cheese
• 2 eggs
• 1 teaspoon minced parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch ground nutmeg
• 2 tablespoons milk
• 1 cup dry bread crumbs
• 6 tablespoons butter
• 4 slices lemon

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. dip in flour to coat.
• in a medium bowl, stir together the parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. place bread crumbs on a plate. dip each cutlet into the egg mixture, then press in the bread crumbs to coat. place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• melt butter in a large skillet over medium heat. cook the breaded cutlets until browned on each side, about 3 minutes per side. remove to a serving platter, and pour the pan juices over them. garnish with lemon slices.