This traditional German Wienerschnitzel recipe is delicious
2 tablespoons of milk
1 cup of dry bread crumbs
6 tablespoons of butter
4 slices of lemon
1 1/2 pounds of veal cutlets
1 teaspoon of chopped parsley
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 dash of ground nutmeg
1/2 cups of flour
3 tablespoons of parmesan cheese
Put each individual veal cutlet between two pieces of plastic wrap, and then pound with the flat side of a meat mallet until approximately 1/2 inch thick. Dip each veal cutlet in flour.
Mix the eggs, parmesan cheese, salt, pepper, parsley, nutmeg and milk. Put the bread crumbs on a plate and place each cutlet into the egg mixture and press in the bread crumbs. Put the veal cutlets on a plate place in refrigerator for at least 1 hour or overnight.
Next, melt the butter in a pan and cook the breaded cutlets until brown on each side, approximately 4 minutes per side, and place on serving platter. Lastly, put the lemon slices on top of the veal cutlets and serve.