Wiener Schnitzel

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

Wiener Schnitzel
  • 1 ½ pounds veal cutlets

  • ½ cup all-purpose flour

  • 2 large eggs

  • 3 tablespoons grated Parmesan cheese

  • 2 tablespoons milk

  • 1 teaspoon minced parsley

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 pinch ground nutmeg

  • 1 cup dry bread crumbs

  • 6 tablespoons butter

  • 4 slices lemon


    Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.

    Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.

    Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.

    Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices

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