Weiner Schnitzel, Veal Cutlettes With Lemon

Recipe by Recipe USA
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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