Veal Schnitzel

11 ingredients
7 steps

Ingredients

  • 1 lb. (1/4-inch thick) veal cutlets
  • 3 eggs, beaten
  • 1 tsp. salt
  • 3/4 tsp. coarsely ground pepper
  • 3/4 c. flour
  • 1 1/2 c. soft bread crumbs
  • 3/4 c. butter or margarine
  • 5 oz. Gruyere cheese, thinly sliced
  • 3 Tbsp. dried parsley flakes (optional)
  • twists of lemon (optional)
  • fresh parsley sprigs (optional)

Directions

  1. 1
    Place cutlets between sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin.
  2. 2
    Combine eggs, salt and pepper; beat well.
  3. 3
    Dredge cutlets in flour; dip in egg mixture and coat with bread crumbs.
  4. 4
    Melt butter in a large skillet over medium heat; add cutlets and cook 4 to 5 minutes.
  5. 5
    Turn cutlets and top with cheese.
  6. 6
    Cover and cook an additional 3 to 4 minutes. Sprinkle with parsley flakes, if desired.
  7. 7
    Garnish with lemon twists and fresh parsley.

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