Ingredients
4
4 servings
- •1.5 pounds veal cutlets
- •0.5 cup all-purpose flour
- •2 large eggs
- •3 tablespoons grated Parmesan cheese
- •2 tablespoons milk
- •1 teaspoon minced parsley
- •0.5 teaspoon salt
- •0.25 teaspoon pepper
- •1 pinch ground nutmeg
- •1 cup dry bread crumbs
- •6 tablespoons butter
- •4 slices lemon
Instructions
- 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.
- Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 515
- Carbohydrate: 34g
- Fat: 29g
- Fiber: 2g
- Protein: 29g
- Sugar: 2g
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