chicken, veal or pork schnitzel

How To Make chicken, veal or pork schnitzel

• Step 1
  If using the chicken, butterfly each breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces, use as is. If the veal is more than 1/4 inch thick, place between wax paper. Pound the meat until very thin.
• Step 2
  Season the meat with salt and pepper and dust in the flour.
• Step 3
  Beat the eggs and milk or cream in a large shallow dish.
• Step 4
  Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate.
• Step 5
  Coat the meat in egg, then in crumbs.
• Step 6
  Heat a large non-stick skillet over medium to med-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, about 3 minutes each. Transfer meat to a plate and repeat, if necessary.
• Step 7
  Serve the schnitzels with lemon wedges.
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