Wienerschnitzel (German pandried breaded veal or pork cutlets)
By Ellan
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Ingredients
- 1 1/2 pds. veal cutlet
- 1/2 cup all-purpose flour
- 3 tab. grated Parmesan cheese
- 2 eggs
- 1 teas. minced parsley
- 1/2 teas. salt
- 1/4 teas. pepper
- pinch of nutmeg
- 2 tab. mile
- 1 cup dry bread crumbs
- 6 tab. butter
- 4 slices lemon
Details
Preparation
Step 1
Place each 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, 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 to overnight.
Melt butter in a large skillet over medium heat. cook the breaded cutlet until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them.
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