Lemon Pepper and Parmesan Schnitzels
	2 steaks    veal   .25 cups    plain flour   1   egg   1 dash    milk   1 cup    breadcrumbs, fresh   2 Tbs    lemon pepper   .25 cups    parmesan cheese, grated     1 If veal is thick, butterfly with a sharp knife. Pound meat lightly with a mallet. Combine breadcrumbs, lemon pepper and parmesan and mix well. 2 Place flour and crumb mixture separately on sheets of baking paper. Whisk the egg and milk together in a shallow dish. 3 Fully coat each schnitzel in flour, egg wash and then in the crumbs, then shake off the excess. 4 Refrigerate and freeze. 5 Defrost well before shallow-frying for a few minutes on each side in a mixture of half butter and half oil.   Servings: 2 Yield: 1 schnitzel Preparation time: 30 minutes Cooking time: 5 minutes Ready in: 1 hour and 35 minutes   Copyright © 2006, The Gourmet Saint