Swiss Schnitzel

Ingredients

6 veal cutlets -- 1/4 inch thick
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 cup soft bread crumbs
1/2 cup butter or margarine
5 ounces Gruyere cheese -- thinly sliced
3 tablespoons parsley flakes -- (optional)

Preparation

1
Place cutlets on a sheet of waxed paper. Using a meat mallet or rolling pin, flatten to 1/8 inch thickness. Combine eggs, salt, and pepper; beat well. Dredge cutlets in flour; dip in egg, and coat with breadcrumbs.
2
Melt butter in a large skillet over medium heat; add cutlets, and saute 4 to 5 minutes. Turn cutlets, and top with cheese. Cover an cook an additional 3 to 4 minutes. Sprinkle with parsley flakes, if desired.
3
Serve cutlets with lemon slices.

Tools

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Yield:

12.0 servings

Added:

Sunday, February 14, 2010 - 12:18am

Creator:

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