Shelly's Recipe

WIENER SCHNITZEL

Category: Beef

8 (6 oz) boneless veal cutlets
2 eggs, well beaten
1 1/2 tsp salt
1/2 cup milk and dry white wine
1 tsp parsley
1/2 tsp pepper
3/4 cup unsalted butter
1/4 cup lemon juice
Flour

Pound cutlets until very thin. Sprinkle lightly with salt and flour, pounding into the cutlets. Whisk together eggs and next 5 ingredients. Dip cutlets into mixture, coating well. Melt 1/2 cup butter in a hot skillet.

Saute cutlets in melted butter until golden. Place on a serving platter and keep warm.

Melt remaining 1/4 cup butter in the skillet with lemon juice. Pour over cutlets and serve with lemon wedges. Serves 8