Wienerschnitzel

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 515 calories; protein 29.1g; carbohydrates 33.7g; fat 29.1g; cholesterol 229.6mg; sodium 781.7mg.

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Having the right cooking tools is just as important as having the right dishes menu . This includes all of from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, such as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner dish are a likely for all of home chef.