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Wiener Schnitzel
Prep Time:  30 minutes Cook Time:  60 minutes
Yield:  4 Servings
Submitted by:  toddwess Directions

1    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.
2    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.
3    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.

Original recipe found here.
1-1/2 lbs    veal cutlets
1/2 cup    all-purpose flour
3 tbsp    grated Parmesan cheese
2    eggs
1 tsp    minced parsley
1/2 tsp    salt
1/4 tsp    pepper
1    pinch ground nutmeg
2 tbsp    milk
1 cup    dry break crumbs
6 tbsp    butter
4    slices lemon