Loves2CookinMN 1

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

Ingredients 1 h 30 m {{adjustedServings}} servings 515 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
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Reviews 82

  1. 110 Ratings


This recipe is very similar to the 1950's Luchow's astoundingly good. I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go with it. Once the chops are removed from the pan to a warm plate, I saute mushrooms and shallots in a 2 tbsp of butter and a tbs or two of brandy, and stir in 2 tbs of fresh sour's a yummy finisher to this most delicious of recipes.


Nice good to put a drop or two of water between the veal and the plastic as it helps the meat to be able to spread. the 3 minutes a side depends on the thickness of the veal...the recipe implies about 4 oz cutlets, which can be easily pounded out to a thiness that would cook in that amount of time. But it has to be 1/4 of an inch or so to cook enough in this time so be advised you'll need thin veal to start, not veal chops or something.

Sharon C.

Boy did we love this! Thanks to spiderfarmer for the topping tip (mushrooms, brandy & shallots), that really made it just perfection. My husband was most impressed.