1 1/2 lbs. veal cutlets
3 tbsp. grated Parmesan cheese
1 tsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. milk
1 cup fresh breadcrumbs
6 tbsp. butter
4 slices lemon
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.
Pairs Well With
I love this and even though the recipe calls for veal I use pork cutlets or chicken breasts pounded thin.