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Wiener Schnitzel

    1 1/2 lbs. veal (or pork) cutlets
    flour
    3 tablespoons grated Parmesan cheese
    2 eggs
    1 teaspoon minced parsley
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 pinch ground nutmeg
    2 tablespoons milk
    1 cup fresh breadcrumbs
    6 tablespoons butter
    2 lemons, cut in wedges

Pound meat thin and dip in flour. 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 wedges.

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