Wienerschnitzel (German panfried breaded veal or pork cutlets)

pork/veal
Photo by Deb A.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

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

  • 6

    tablespoons butter

  • 4

    slices lemon

Directions

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 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. Serve with lemon slices.

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