Wiener Schnitzel

Recipe View Prepare the Veal: Place veal cutlets between two sheets of heavy plastic wrap or parchment paper. Using the flat side of a meat mallet, gently pound the cutlets to an even 1/4-inch thickness. This ensures even cooking and tenderness. (5 minutes)

Recipe View Dredge in Flour: Lightly dredge each cutlet in all-purpose flour, ensuring an even coating. Shake off any excess flour to prevent a gummy texture. (3 minutes)

Recipe View Prepare the Egg Mixture: In a shallow bowl, whisk together the eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg until well combined. (2 minutes)

Recipe View Bread the Cutlets: Dip each floured cutlet into the egg mixture, allowing any excess to drip off. Then, press the cutlet firmly into the bread crumbs, ensuring it is fully coated on both sides. (5 minutes)

Recipe View Chill the Breaded Cutlets: Place the breaded cutlets on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes, or up to overnight. This helps the breading adhere to the veal during cooking. (30 minutes)

Recipe View Cook the Schnitzel: Melt the butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, carefully place the breaded cutlets in the skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. (8-10 minutes)

Recipe View Serve: Transfer the cooked Wiener Schnitzel to a serving platter. Garnish with fresh lemon slices. Serve immediately and enjoy!