Wiener Schnitzel

1. 1

   Set the veal cutlets between 2 sheets of heavy plastic on a sturdy, flat surface. Pound them firmly with the smooth side of a meat mallet until they are 1/4-inch thick. Dredge the cutlets in flour to coat, then shake off any excess.

2. 2

   In a shallow bowl, beat the eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together until combined. Spread the bread crumbs on a plate.

3. 3

   Dip each cutlet into the egg mixture, then press into the bread crumbs to coat. Set the coated cutlets on a plate and refrigerate for 1 hour to overnight.

4. 4

   Melt the butter in a large skillet over medium heat. Cook the breaded cutlets in the butter until browned, about 3 minutes per side. Move the cutlets to a serving platter and pour the pan juices over them. Garnish with lemon slices.

• Calories 825.81 kcal High
• Protein 18.59 g Good Source
• Carbs 76.52 g Moderate
• Total Fat 48.43 g High
• Saturated Fat 27.94 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 221.81 mg High
• Sodium 878.82 mg High
• Fiber 2.47 g Low Source
• Sugar 2.47 g Low Source
• Added Sugar 1.04 g Low Source
• Calcium 104.49 mg Low Source
• Iron 5.44 mg Good Source
• Potassium 29.12 mg Low Source
• Vitamin A 335.97 mcg_rae Good Source
• Vitamin C 6.04 mg Low Source
• Vitamin D 1.58 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄