Wiener Schnitzel

Ingredients

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

Directions

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.

an overhead shot of veal cutlets between two sheets of plastic wrap Beat together eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg in a shallow bowl until combined. Place bread crumbs on a plate.

an overhead shot of bread crumbs, egg wash, and veal cuts coated with flour DOTDASH MEREDITH FOOD STUDIOS 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.

an overhead shot of breaded veal cuts on a round white plate 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.