Recipe for cooking wiener schnitzel

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

This is also good served as a sandwich in hamburger buns with mustard and sliced onion.

6 (5 ounce) veal cutlets
1/3 c. flour
1 tsp. seasoned salt
1/4 tsp. black pepper
1/2 tsp. ground nutmeg
2 eggs, beaten
2 Tbsp. water
1 c. fine dry bread crumbs
1/2 c. butter
1 Tbsp. dried parsley flakes
2 Tbsp. lemon juice
2 Tbsp. butter

Pound veal until 1/4 in. thick. Dredge with mixture of flour, seasoned salt, pepper and nutmeg. Dip in mixture of egg and water, then in bread crumbs. Let dry 1/2 an hour.

Brown veal on both sides in the 1/2 c. butter, cooking about 15 mins. Remove veal to hot platter. To skillet add parsley flakes, lemon juice and the 2 Tbsp. butter, stirring to blend with pan drippings. Pour sauce over veal.