Wiener Schnitzel with Lemon Butter Sauce



  • 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


  • 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


  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