KANSAS CITY STYLE WIENER SCHNITZEL

Place veal cutlets between 2 sheets of heavy plastic wrap on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4" thickness. Dip cutlets in flour to coat; shake off excess.Beat together eggs, Parmesan cheese, milk, Onion Garlic & Herb Seasoning, salt, and pepper in a shallow bowl until combined. Mix breadcrumbs and Kansas City Rub Sheet Pan Seasoning (Retired) on a plate. Dip each cutlet into theegg mixture, then press in breadcrumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour. Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter. Garnish with lemon slices.