Who Gives a Schnitz

A holiday we can all get behind, er, or in front of, or—just put it in your mouth:

National Wiener Schnitzel Day (9/9)!

This dish is so iconic, that there are copycat recipes all over the world. In Japan, Tonkatsu is a breaded, deep-fried pork cutlet. Here in ‘Murica, our version is chicken-fried steak. But we must thank Austria for the OG schnitzel.
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Give this recipe a go:

P.S. Thanks, Austria, for your wiener. In fact, we’ll celebrate you (it) every day.

​Wienerschnitzel

​Ingredients:
1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 large eggs eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon

Directions:
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

*recipe courtesy of Allrecipes

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