Wienerschnitzel
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
56
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
680 g
Veal (cutlets)1 cup
All-Purpose Flour3 tbsps
Grated Parmesan Cheese2
Eggs1 tsp
Parsley (minced)1 tsp
Salt1 tsp
Pepper1 pinch
Ground Nutmeg2 tbsps
Milk1 cup
Bread Crumb (dry)6 tbsps
ButterDirections:
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
2
Dip in flour to coat
3
In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk
4
Place bread crumbs on a plate
5
Dip each cutlet into the egg mixture, then press in the bread crumbs to coat
6
Place coated cutlets on a plate and refrigerate for 1 hour or overnight
7
Melt butter in a large skillet over medium heat
8
Cook the breaded cutlets until browned on each side, about 3 minutes per side
9
Remove to a serving platter, and pour the pan juices over them
10
Garnish with lemon slices