WIENER SCHNITZEL

8 (6oz) boneless veal cutlets
2 eggs well beaten
1 1/2 tsp salt
1/2 cup milk
1/2 cup dry white wine
1 tsp parsley
1/2 tsp black pepper
3/4 cup unsalted butter
1/4 cup lemon juice
all purpose flour

Pound cutlets with wooden mallet until very thin. Sprinkle lightly with flour. Pound flour into cutlets. Wisk together in bowl the eggs, salt, milk, wine parsley and pepper. Dip cutlets in mixture coating well. Melt 1/2 butter in hot skillet. Saute cutlets in melted butter until golden. Place on serving platter. Melt remaining 1/4 cup butter in skillet with lemon juice. Pour over cutlets. Garnish with lemon wedges and fresh parsley if desired.