Wiener Schnitzel
This wiener schnitzel is an easy German recipe and one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
veal cutlets
1 ½
pounds
all-purpose flour
½
cup
eggs
2
large
grated Parmesan cheese
3
tablespoons
milk
2
tablespoons
minced parsley
1
teaspoon
salt
½
teaspoon
pepper
¼
teaspoon
ground nutmeg
1
pinch
dry bread crumbs
1
cup
butter
6
tablespoons
lemon
4
slices 
 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 eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together 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.
