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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