Schweineschnitzel II

Ingredients

 * 1 1/2 lbs. veal cutlets
 * flour
 * 3 tbsp. grated Parmesan cheese
 * 2 eggs
 * 1 tsp. minced parsley
 * 1/2 tsp. salt
 * 1/4 tsp. pepper
 * 2 tbsp. milk
 * 1 cup fresh breadcrumbs
 * 6 tbsp. butter
 * 4 slices lemon

Directions
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.

Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour. Cook breaded cutlets in butter until golden brown on both sides. Pour pan juices over cutlets and serve with lemon slices.