Samples Simplicity Food Magazine - Page 8

8 | Pure Simplicity - Issue 3 - March 2013 Hearty & Filling This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent! Wienerschinitzel consectetur adipiscing elit. Ut est elit, auctor sit amet porttitor nec, dignissim ac orci Wienerschnitzel 1 1/2 pounds veal cutlets 1/2 cup all-purpose flour 3 tablespoons 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 Yields: 4 Servings 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.