s WIENERSCHNITZEL ***
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s WIENERSCHNITZEL ***
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Instructions *** 11-24-19 good, ised very thinly sliced veal which made it easier but not a meaty as the pounded out veal would have been *** Rated as 4.65 out of 5 Stars Prep 15 m Cook 15 m Ready In 1 h 30 m Recipe By:Loves2CookinMN "This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!" Ingredients 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 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. 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. 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. ALL RIGHTS RESERVED © 2019 Allrecipes.com Printed From Allrecipes.com 11/25/2019 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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