Wienerschnitzel (German panfried breaded veal or pork cutlets)

By á-39535

pork/veal

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

Details

Adapted from allrecipes.com

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 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.