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
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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.