Wipe meat with damp cloth; pound very thin; dip lightly in flour. Mix cheese, 2 T flour, egg, parsley, salt, pepper, nutmeg and milk. Beat smooth. Dip floured cutlets in this batter. Cook over low heat in 4 T butter until golden brown and tender.
Remove cutlets to warmed serving platter and keep them hot. Heat remaining butter until darkened; add lemon juice. Stir and pour over cutlets. Garnish with parsley.
Originally Submitted
2/16/2010
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