German Wiener Schnitzel

Ingredients

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• 1 ½ pounds veal cutlets
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• ½ cup all-purpose flour
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• 2 large eggs
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• 3 tablespoons grated Parmesan cheese
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• 2 tablespoons milk
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• 1 teaspoon minced parsley
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• ½ teaspoon salt
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• ¼ teaspoon pepper
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• 1 pinch ground nutmeg
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• 1 cup dry bread crumbs
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• 6 tablespoons butter
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• 4 slices lemon
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Instructions

1. 1
   Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
2. 2
   Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.
3. 3
   Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.
4. 4
   Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.