Wienerschnitzel

Ingredients

  • 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
  • ΒΌ cup vegetable oil
  • 3 tablespoons butter
  • 4 slices lemon

    • Directions

    1. 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.
    2. 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.
    3. Melt butter and oil 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.

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