Title: Emmenthal Veal Schnitzel
Categories: Meat
Yield: 4 Servings
| 4 | | Veal cutlets |
| | | Salt & pepper |
| 4 | oz | Gruyere cheese, sliced |
| 2 | tb | Lemon juice |
| 1 | tb | Parmesan cheese, grated |
| 1/3 | c | Flour |
| 1 | | Eggs |
| | | Breadcrumbs |
| 4 | tb | 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.