German Schnitzel

Instructions

1. Prepare the meat
   Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick. Season both sides with salt and pepper.
2. Set up breading station
   Prepare three shallow dishes: first with flour seasoned with 1/4 teaspoon salt, pepper, and nutmeg; second with beaten eggs; third with breadcrumbs and remaining 1/4 teaspoon salt. Arrange them in a row.
3. Bread the cutlets
   Dredge each cutlet first in flour, shaking off excess. Then dip in egg, allowing excess to drip off. Finally, coat thoroughly with breadcrumbs, pressing gently to adhere. Place breaded cutlets on a baking sheet.
4. Heat the oil
   In a large, heavy skillet, heat oil and butter over medium-high heat until hot but not smoking, around 350°F (175°C). The oil should be about 1/4 inch deep.
5. Fry the schnitzel
   Carefully place 1-2 breaded cutlets in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. The coating should puff slightly and appear very crisp.
6. Drain and keep warm
   Transfer cooked schnitzel to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F/95°C) while cooking remaining cutlets.
7. Serve immediately
   Transfer schnitzel to serving plates. Garnish with fresh parsley and serve immediately with lemon wedges on the side for squeezing over the top.