Wiener Schnitzel

4 large boneless veal chops

1 cup bread crumbs

3 Tbsp fresh Parmesan cheese, grated

3 tsp toasted wheat germ

1/2 tsp salt

1/4 tsp white pepper

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp powdered thyme

1/4 tsp paprika

2 eggs, beaten

2 Tbsp lemon juice

3 Tbsp butter

lemon wedges

parsley sprigs

Combine beaten eggs and lemon juice in a bowl, set aside.

Combine bread crumbs, cheese, wheat germ, salt, white pepper, onion and garlic powders, thyme and paprika in a bowl, set aside.

Pound veal until thin, be careful not to tear the pieces. Dip the veal into the egg/lemon, then into the bread crumbs/spices. Place on wax paper on a cookie sheet. Cover the veal with waxed paper and chill for 1 hour.

saute the breaded veal in butter over medium heat (7 to 10 minutes).

Serve hot with lemon wedges and parsley.