Wienerschnitzel

1.5 lbs of pork
.5 cup of whole wheat flour
3 tablespoons grated chesse
2 eggs
1 tsp minced parsley
.25 tsp black pepper
1 pinch ground nutmeg
2 tbls low fat milk
1 cup panko bread crumbs
6 tbls butter, unsalted

Cut pork into thin slices, abt .25 inch thick.
Dip in flour to coat.
In a large mixing bowl combine bread crumbs, cheese, parsley, pepper, nutmeg, and milk.
Dip each cutlet into the egg mixture and then press into the bread crumb mixture.
Best if refrigerated overnight, can be refrigerated for 1 hr.
Melt butter in skillet, brown cutlets on each side, abt 3 min each side.

Serving Size: 4 servings