Those Who Save Us

Wienerschnitzel

1-1/2 pounds veal cutlets (I used boneless, center-cut pork chops)

1/2 cup all-purpose flour

3 tablespoons grated Parmesan cheese (I used Romano, because that’s what I had, but think Parmesan would have been better)

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

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.