Wienerschnitzal

Day #3 of Octoberfect tasties:

1&1/2 lb. veal cutlets (or thin boneless pork chops)
1/2 cup all purpose flour
3 T. grated Parmesan
2 eggs
1 t. minced fresh parsley
1/2 t. sea salt*
1/4 t. freshly ground pepper
1 pinch ground nutmeg
2 T. 2% milk*
1 cup plain Panko* bread crumbs
6 T. butter
4 slices of lemon

Place each cutlet between 2 pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4" thick. Dip in flour to coat. In a med. bowl, whisk together eggs, Parmesan, S&P, nutmeg, and milk. Place bread crumbs on a large flat plate. Dip each cutlet in the egg mixture, then press into the breadcrumbs, turning to coat both sides. Shake off excess. Place cutlets on another plate, and refrigerate 1 hour or overnight. Melt butter in a large skillet over med. heat. Cook the cutlets until browned - about 3 mins. per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices, and parsley. I would serve buttery horseradish mashed potatoes with chives with this, and roasted garlic haricot vertes.

"Live with joy and purpose".

Enjoy yourself today.

Love,

MM