1lbVeal Scallopini, cut 1/4-inch thick,
1/4cupbutter (1/2 stick),
1tablespoonfinely chopped parsley,
1Blend flour, salt and pepper in a shallow bowl or flat dish.
2Place eggs and breadcrumbs in separate shallow bowls.
4Heat a large, non-stick skillet over Medium-High heat.
5Add butter and oil and heat.
6Dip both sides of veal in flour, then egg and finally in breadcrumbs.
7Place breaded veal into heated butter and oil.
8Fry 2 minutes per side until lightly browned.
9Avoid crowding veal in pan to prevent coating from becoming soggy.
10Serve immediately sprinkled with parsley.
11Garnish each plate with lemon wedges for each person to sprinkle lemon juice over wienerschnitzel to taste.
No Nutritional Information Available