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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
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