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Wienerschnitzel




Source of Recipe


Paula


List of Ingredients







1-1/2 lb. veal cutlets
1/2 cup all-purpose flour
3 tbsp. grated parmesan cheese
2 eggs
1 tsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
1 pinch ground nutmeg
2 tbsp. milk
1 cup dry bread crumbs
6 tbsp. butter or margarine
4 slices lemon






Recipe




Place each veal cutlet between 2 pieces of plastic wrap, and pound with flat side of a meat mallet until about 1/4" thick. Dip in flour to coat. In a medium bowl, stir parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate 1 hour or overnight. Melt butter in a large skillet over medium heat. Cook breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour pan juices over them. Garnish with lemon slices.
Makes 6 servings.