Wienerschnitzel So Tasty
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| Wienerschnitzel |
"This smooth German recipe is one among our favorites. Boneless pork chops can also be substituted for veal and flavor superb!"
Ingredients :
- 1 half kilos veal cutlets
- half cup all-purpose flour
- three tablespoons grated Parmesan cheese
- 2 eggs
- 1 teaspoon minced parsley
- 1/2 teaspoon salt
- 1/four teaspoon pepper
- 1 pinch floor nutmeg
- 2 tablespoons milk
- 1 cup dry bread crumbs
- 6 tablespoons butter
- four slices lemon
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H30M |
|---|
- Place every veal cutlet among portions of plastic wrap, and pound with the flat facet of a meat mallet until about 1/four 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 every cutlet into the egg combination, then press within the bread crumbs to coat. Place lined cutlets on a plate and refrigerate for 1 hour or in a single day.
- Melt butter in a big skillet over medium heat. Cook the breaded cutlets until browned on each facet, about 3 mins in step with side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Notes :
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