Wienerschnitzel

"This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!"

Ingredients

Original recipe makes 4 servings
 1 1/2 pounds veal cutlets
 1/2 cup all-purpose flour
 3 tablespoons grated Parmesan cheese
 2 eggs
 1 teaspoon minced parsley
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 pinch ground nutmeg
 2 tablespoons milk
 1 cup dry bread crumbs
 6 tablespoons butter
 4 slices lemon

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.