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Wiener Schnitzel
  • 1 ½ pounds veal cutlets
  • ½ cup all-purpose flour 
  • 2 large eggs
  • 3 tablespoons grated Parmesan cheese 
  • 2 tablespoons milk
  • 1 teaspoon minced parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pinch ground nutmeg
  • 1 cup dry bread crumbs
  • 6 tablespoons butter
  • 4 slices lemon 
INGREDIENTS:
Recipe by Loves2CookinMN, allrecipes.com
Prep: 15 mins
Cook: 15 mins
Additional: 1 hr
Total: 1 hr 30 mins
Servings: 4
Step 1
Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.

Step 2
Beat together eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg in a shallow bowl until combined. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.

Step 3
Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.
DIRECTIONS: