“This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!” - by Loves2CookinMN
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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
Amount Per Serving (4 total)
- Calories
- 515 cal
- 26%
- Fat
- 29.1 g
- 45%
- Carbs
- 33.7 g
- 11%
Based on a 2,000 calorie diet
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Reviews (72)
Rate This Recipe
"This recipe is very similar to the 1950's Luchow recipe...it'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..." See more. 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 cream...it's a yummy finisher to this most delicious of recipes."
SMPARSONS
"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..." See more 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."
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