Swiss Schnitzel

Photo: flickr user biskuit

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

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.

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.

Serve cutlets with lemon slices.

Yield: 6 servings.