Emmenthal Veal Schnitzel
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
veal cutlets
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | ounces |
gruyere cheese
sliced |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | large |
eggs
|
|
| 1 | x |
bread crumbs
|
*
|
| 4 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
veal cutlets
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 115.6 | ml/g |
gruyere cheese
sliced |
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
Parmesan cheese
grated |
|
| 79 | ml |
all-purpose flour
|
|
| 1 | large |
eggs
|
|
| 1 | x |
bread crumbs
|
*
|
| 6E+1 | ml |
butter
|
|
Directions
Beat cutlets with mallet until thin.
Sprinkle with lemon juice, salt, pepper and grated cheese.
Leave for 5 minutes, then roll in flour, beaten egg and bread crumbs 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.
