Schweineschnitzel II

Ingredients Edit

Directions Edit

  1. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (¼" - ⅜"). Dip meat into flour and coat.
  2. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk.
  3. Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour.
  4. Cook breaded cutlets in butter until golden brown on both sides.
  5. Pour pan juices over cutlets and serve with lemon slices.
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