AllenOK
Executive Chef
Wienerschnitzel
Yields: 4 servings.
1 ½# veal cutlets
½ c all-purpose flour
3 T grated Parmesan cheese
2 eggs
1 t minced parsley
½ t salt
¼ t pepper
1 pinch ground nutmeg
2 T milk
1 c dry bread crumbs
6 T butter
4 slices lemon
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about ¼” 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.
Yields: 4 servings.
1 ½# veal cutlets
½ c all-purpose flour
3 T grated Parmesan cheese
2 eggs
1 t minced parsley
½ t salt
¼ t pepper
1 pinch ground nutmeg
2 T milk
1 c dry bread crumbs
6 T butter
4 slices lemon
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about ¼” 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.
Robb it's called Sweine Schnitzel I dont think I spelled Sweine right if you soak cutlets in a bit of milk it becomes more tender and more veal like,
