Wiener Schnitzel

Ingredients

1½ lbs Veal Cutlets 700g
flour
3 tablespoon. grated Parmesan cheese 45ml
2 eggs
1 teaspoon. minced parsley 15ml
½ teaspoon salt 2.5ml
¼ teaspoon pepper 1ml
2 tablespoons milk 30ml

pinch of nutmeg
1 cup fresh breadcrumbs 250ml
6 tablespoons butter 90ml
4 slices lemon 

Directions

Pound meat thin and dip in flour. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk.

Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour.

Cook breaded cutlets in butter until golden brown on both sides.

Pour pan juices over cutlets and serve with lemon slices.

From the family of: Nickonovitz

History of recipe: German Origin
This meal originated in Vienna, Austria. But it soon became a popular dish in Germany and is not thought to be a German dish, but in origin it is truly Austrian.

Jaeger Schnitzel has a brown mushroom sauce. 

Schnitzel a la Holstein has a sunny side up egg over it. 

Puszta Schnitzel has a melange of peppers and onions served over the cutlet.