Weiner Schnitzel

INGREDIENTS:

• 1 ½ pounds veal cutlets
• ½ cup all-purpose flour
• 2 large eggs
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons milk
• 1 teaspoon minced parsley
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pinch ground nutmeg
• 1 cup dry breadcrumbs
• 6 tablespoons cannabutter (See #41cBlog for recipe)
• 4 slices lemon

INSTRUCTIONS:

1. Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
2. Beat together eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg in a shallow bowl until combined. Place breadcrumbs on a plate. Dip each cutlet into the egg mixture, then press in breadcrumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
3. Melt cannabutter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.