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Wienerschnitzel (Breaded Veal
Cutlet)
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Lightly breaded boneless veal or pork cutlet
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Directions
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Place each chop between
two sheets of plastic and pound with the smooth side of a meat
tenderizer until thin (1/4" - 3/8"). Dip meat into flour and coat.
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Blend together cheese,
eggs, parsley, salt, pepper, nutmeg and milk.
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Dip cutlets into this
batter, coat with crumbs and refrigerate for 1 hour.
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Cook breaded cutlets in
butter until golden brown on both sides.
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Pour pan juices over
cutlets and serve with lemon slices.
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