1 1/2 lbs. veal cutlets
Flour
3 tbsp. grated Parmesan cheese
2 eggs
1 tsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. milk
1 cup fresh breadcrumbs
6 tbsp. butter

Place each piece of meat between two sheets of plastic and pound with the smooth side of a meat tenderizer until (1/4" - 3/8") thin. Dip meat into flour and coat. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets into this batter Coat with crumbs and refrigerate for 1 hour. Cook breaded cutlets in butter until golden brown on both sides. Pour pan juices over cutlets and serve with lemon slices.