Wiener Schnitzel with Lemon Butter Sauce

Ingredients

Veal

• 1 1/2 pounds veal cutlets
• 1/2 cup all-purpose flour
• 2 large eggs
• 3 Tbsp grated Parmesan cheese
• 2 Tbsp milk
• 1 teaspoon minced parsley
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp onion powder
• 1 pinch ground nutmeg
• 1 cup dry bread crumbs
• 6 Tbsp butter
• 4 slices lemon

Sauce

• 1/4 cup dry white wine
• 2 Tbsp lemon juice
• 2 Tbsp heavy cream
• 6 Tbsp unsalted butter
• 2 Tbsp fresh chopped parsley
• Lemon slices to garnish

Directions

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 eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.
3. Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.
4. Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Set cutlets aside.
5. Deglaze pan with wine; add lemon juice and simmer 3 minutes.
6. Add heavy cream and simmer until reduced by half, about 1 minute
7. Off heat, whisk butter 2 Tbsp at a time.
8. Stir in parsley, spoon sauce over medallions.
9. Serve with lemon wedges