Emmenthal veal schnitzel

Yield: 4 servings

Measure Ingredient
4 \N Veal cutlets
\N \N Salt & pepper
4 ounces Gruyere cheese, sliced
2 tablespoons Lemon juice
1 tablespoon Parmesan cheese, grated
⅓ cup Flour
1 \N Eggs
\N \N Breadcrumbs
4 tablespoons Butter

Beat cutlets with mallet until thin. Sprinkle with lemon jjuice, salt, pepper and grated cheese. Leave for 5 minutes, then roll in flour, beaten egg and breadcrumbs and fry on one side in hot butter.

Turn reduce heat, place on fried side of each cutlet a slice of Gruyere cheese and very slowly fry the other side.

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