Wienerschnitzel

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick.

Dip in flour to coat.

In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk.

Place bread crumbs on a plate.

Dip each cutlet into the egg mixture, then press in the bread crumbs to coat.

Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

Melt butter in a large skillet over medium heat.

Cook the breaded cutlets until browned on each side, about 3 minutes per side.

Remove to a serving platter, and pour the pan juices over them.

Garnish with lemon slices.