Luchow’s Wiener Schnitzel
Adapted and interpreted from Luchow’s Cookbook This recipe is from my demo at the Aspen Food & Wine Festival, Classic Lost NYC: A tribute to restaurants we’ve l
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Ingredients
- 4 six-ounce veal cutlets ( I like 6oz slices from the top round of the leg)
- 1 cup well-seasoned flour
- 3 tablespoons grated parmesan cheese
- 1 beaten XL egg
- 1 teaspoon minced parsley
- Sea salt and ground white pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup whole milk or better, 1/3 cup whole milk plus 2 tablespoons heavy cream
- 6 tablespoons butter
- Juice of 1 lemon
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