Wiener schnitzel
Ingredients
| 4 veal cutlets or boneless pork chops | ||
| 1/2 cup ap flour | ||
| 3 tbs fresh Parmesan cheese, grated | ||
| 2 eggs | ||
| 2 tsp fresh parsley, minced | ||
| kosher salt and black pepper to taste | ||
| 1 pinch ground nutmeg | ||
| 2 tbs milk | ||
| 1 cup dry bread crumbs | ||
| 6 tbs unsalted butter | ||
| 4 slices lemon |
- Place each cutlet or chop between two layers of plastic wrap and pound with the flat side of a meat mallet until about 1/4 inch thick, then dip in flour to coat, shaking off excess.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk.
- Place the bread crumbs on a plate and 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.
- Melt butter in a large skillet over medium heat and cook the 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.
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