Flour

3 T. grated Parmesan cheese

2 eggs

1 tsp. minced parsley

1/2 tsp. salt

1/4 tsp. pepper

2 T. milk

1 C. fresh breadcrumbs

6 T. butter

4 slices lemon

 

Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4″ – 3/8″). Dip meat into flour and coat. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour. Cook breaded cutlets in butter until golden brown on both sides. Pour pan juices over cutlets and serve with lemon slices.

 

Yield:

Calories:

Fat:

Fiber: