Shelly's Recipe

SWISS SCHNITZEL

Category: Beef

6 veal cutlets, about 1/4 inch thick
3 eggs
1 1/2 tsp salt
3/4 tsp pepper
3/4 cup flour
1 1/2 cups soft bread crumbs
3/4 cup butter
5 oz gruyere cheese, thinly sliced
3 tbsp parsley flakes
Lemon slices

Flatten cutlets on waxed paper to about 1/8 inch thickness. Make a breading station: Combine eggs and seasonings; beat well in one bowl; flour in another bowl and breadcrumbs in another bowl. Dredge cutlets in flour, then in egg and lastly into breadcrumbs. Set aside to allow breading to stick to meat.

Meanwhile, melt butter in a skillet; add cutlest and saute 4-5 minutes. Turn and to with cheese. Cover and cook an additional 3-4 minutes. Sprinkle with parsley. Serve cutlets with lemon wedges. Serves 6