Wienerschnitzel - cooking recipe

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
Preparation
    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.
    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. Garnish with lemon slices.

Leave a comment