Wiener Schnitzel

Recipe from Oxmoor House

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  • 6 (1/4-inch-thick) veal cutlets
  • 1 cup all-purpose flour
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cloves
  • 1 egg, beaten
  • 1 cup milk
  • 1/2 cup butter or margarine, divided
  • 2 1/2 tablespoons lemon juice


  1. Flatten cutlets to 1/8-inch thickness, using a meat mallet or rolling pin. Set aside.
  2. Combine flour, parsley flakes, salt, pepper, paprika, and cloves, mixing well. Combine egg and milk; beat well. Dredge cutlets in flour mixture; dip in milk mixture, and dredge again in flour mixture.
  3. Sauté cutlets in 1/4 cup butter in a large skillet over medium heat 3 minutes on each side or until browned. Add more butter, if needed. Place cutlets on a serving platter; keep warm.
  4. Combine remaining 1/4 cup butter and lemon juice in a small saucepan. Cook over low heat just until butter melts. Pour sauce over cutlets to serve.
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