Wienerschnitzel
Ingredients
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
Directions
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.
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.
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.
