A favourite combination of chicken, peanut, garlic and chilli, Indonesian satay skewers are ideal as...
1/2 kg veal cutlets
1/2 cup plain flour
3 tbsp grated parmesan cheese
1 tsp minced parsley
1/2 tsp salt
1/4 tsp pepper
2 tbsp milk
1 cup dry bread crumbs
6 tbsp butter
4 lemon wedges
Place cutlets between 2 slices of plastic wrap and pound with a meat mallet until 1/4 inch thick. Dip in flour to coat.
In a medium bowl, combine parmesan, eggs, parsley, salt, pepper and milk.
Place breadcrumbs on a plate.
Dip each cutlet into egg mixture before coating in bread crumbs. Place cutlets onto a plate and refrigerate for one hour.
In a large skillet, melt butter and cook cutlets for about 3 minutes on either side until browned. Place onto plate and pour pan juice over them.
Garnish with lemon wedge before serving.