Weiner Schnitzel, Veal Cutlettes With Lemon

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 large veal chops, boned
• 2 eggs, beaten
• 2 tablespoons fresh lemon juice
• 1 cup breadcrumbs (plain or italian)
• 1/4 cup freshly grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon powdered thyme
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 3 tablespoons butter or 3 tablespoons olive oil
• 4 lemon wedges
• 4 parsley sprigs

Recipe

• 1 pound veal with a meat pounder until very thin, being careful not to tear the meat. if you don't have veal, you can also use lamb or chicken cutlets. i have used all 3 at one time or another and they are all delicious.
• 2 beat the eggs with lemon juice. set aside.
• 3 combine bread crumbs, cheese, and seasonings. dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
• 4 place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
• 5 saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil.
• 6 serve immediately, garnished with lemon wedges and parsley.