Weiner Schnitzel


    • 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


    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.

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