Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Main Course

Cuisine: German

Yield: 4


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


  • 1 1/2 pounds veal cutlets
  • 1/2 cup all-purpose 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 dry bread crumbs
  • 6 tablespoons butter
  • 4 slices lemon


  • 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.


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