Wienerschnitzel

  • 30 mins
  • 11 ingredients

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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