Rating: 4.5 stars 4.6
193 Ratings
  • 5 star values: 145
  • 4 star values: 35
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.

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  • In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

  • Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Nutrition Facts

515 calories; protein 29.1g; carbohydrates 33.7g; fat 29.1g; cholesterol 229.6mg; sodium 781.7mg. Full Nutrition
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