"This is a family favorite German dish. Very easy and very GOOD!"
veal chops, boned
fresh lemon juice
( plain or Italian)
freshly grated parmesan cheese
3 tablespoons butter or 3 tablespoons
Pound veal with a meat pounder until very thin, being careful not to tear the meat. If you don't have veal, you can also use pork or chicken cutlets. I have used all 3 at one time or another and they are all delicious.
Beat the eggs with lemon juice. Set aside.
Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil.
Serve immediately, garnished with lemon wedges and parsley.
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Weiner Schnitzel, Veal Cutlettes With Lemon (cont.)