Swiss Schnitzel
By: Andie Mitchell
Published: Sunday, February 14, 2010 - 12:18am

Ingredients




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

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. 4 Yield: 6 servings.