46 oz. veal cutlets
Flour
3 tbsp. Parmesan cheese, grated
1 egg, beaten
1 tsp. parsley, minced
1/4 tsp. nutmeg
1/2 c. milk
6 tbsp. butter
Juice of 1 sm. lemon
Salt and pepper to taste

Pound meat very thin. Lightly dredge each cutlet with flour. Combine 2 tablespoons flour, cheese, egg, parsley, seasonings and milk. Beat smooth. Dip floured cutlets in batter. Cook over low heat in 4 tablespoons butter until golden and tender. Keep cutlets hot on warm serving platter. Heat remaining 2 tablespoons butter until darkened; add lemon juice, stir to blend and pour over cutlets. Garnish with parsley. Note: This dish becomes Schnitzel Holstein if a fried egg tops each cutlet before sauce is poured over all.