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Veal Schnitzel
Ingredients
- 1 pound (1/4 inch thick) veal cutlets (about 6)
- 3 Large eggs
- 1 teaspoon salt
- 3/4 teaspoon coarsely grnd pepper
- 3/4 c. all-purpose flour
- 1 1/2 c. soft breadcrumbs
- 3/4 c. butter
- 5 ounce. Gruyere cheese, thinly sliced
- 3 tbsp. dry parsley flakes (optional)
- Twists of lemon (optional)
- Fresh parsley sprigs (optional)
Directions
- Place cutlets between sheets of wax paper; flatten to 1/8 inch thickness using a meat mallet or possibly rolling pin.
- Combine Large eggs, salt, and pepper; beat well. Dredge cutlets in flour; dip in egg mix, and coat with breadcrumbs.
- Heat butter in a large skillet over medium heat; add in cutlets, and cook 4 to 5 min. Turn cutlets, and top with cheese. Cover and cook an additional 3 to 4 min. Sprinkle with parsley flakes, if you like. Garnish with lemon twists and fresh parsley, if you like. Yield: 6 servings.
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