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Classic Wiener Schnitzel

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
90 min
SERVINGS
4 servings
Dinner German
Classic Wiener Schnitzel
Ingredients
  • 1 1/2 pounds veal cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons milk
  • 1 teaspoon minced parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch ground nutmeg
  • 1 cup dry bread crumbs
  • 6 tablespoons butter
  • 4 slices lemon
Instructions
1
Place the veal cutlets flat on a stable, even surface covered with two sheets of heavy plastic. Use the flat side of a meat mallet to gently but firmly pound the cutlets down to an even thickness of 1/4 inch.
2
Dust the cutlets with a layer of flour to cover them evenly; then, gently shake off any excess powder.
3
In a separate bowl, whisk together eggs, Parmesan cheese, milk, chopped parsley, salt, pepper, and nutmeg until the mixture is smooth and well combined. Place a plate in front of you.
4
Spread bread crumbs evenly on the plate.
5
Dip each veal cutlet into the egg mixture, coating it thoroughly; then, press the bread crumbs onto the cutlet to secure them in place.
6
Place the coated cutlets on a plate and refrigerate them for at least one hour or overnight to allow the flavors to meld.
7
Heat butter in a large skillet over medium heat until it starts to melt.
8
Cook the breaded veal cutlets in the skillet, turning them over occasionally, until they are golden brown on both sides, about 3 minutes per side.
9
Transfer the cooked cutlets to a serving platter and pour the juices from the skillet over them.
10
Garnish with slices of lemon to add a touch of brightness and freshness to the dish.