Veal Recipes

6 servings
Preparation Time 10 minutes
Cook time 5 minutes
Quick and Easy

Ingredients
1½ lbs veal cutlets 700g
flour
3 tablespoons  grated Parmesan cheese 45ml
2 eggs
1 teaspoon. minced parsley 15ml
½ teaspoon salt 2.5ml
¼ teaspoon pepper 1ml
pinch of nutmegNutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening.
2 tablespoons milk 30ml
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, nutmegNutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening. 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.