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.
Calories 517cal Total fat 29g Cholesterol 244mg Sodium 880mg
Carbohydrates 34g Fiber 2g
This recipe has been added to the following public cookbooks:
joanndream,
billys notable cooking,
Cheryl Mason,
Dave's Personal Chef,
Dave's Cook Book
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | Aoh soccer
02/09/08 10:19 AM | weirdnerschnitzeldon't know what this is, but it isn't wiernerschnitzel. It's OK, but not great |
| ★ ★ ★ ☆ ☆ | qbroad2
08/27/07 12:00 AM | INTERESTINGSOUNDS DELICIOUS BUT IT IS HARDLY WIENER SCHNITZEL. NO CHEESE,NO NUTMEG. TRUE WIENER SCHNITZEL IS SIMPLE AND UNADULTERATED. AS THE OLD SAYING GOES K.I.S.S. |
| ★ ★ ★ ★ ★ | evic217
07/24/07 12:00 AM | This is great............serve it with a salad and french fries and you have a great meal. If you leave out the Parmesan cheese, it is exactly like the Wiener Schnitzel served in the Black Forest in Germany. I highly recommend the original recipe and the one without the cheese. |
| ★ ★ ★ ★ ☆ | DJBSMILE
05/20/07 12:00 AM | try this....for an even crispier crust, panko(Japanese) bread crumbs. This reminds me of the Wienerschnitzel we used to get at a now closed restaurant in the area. Also, try adding about 1/2 cup of crushed tomatoes to the pan juices, simmer for 5 min. before serving. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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