Ingredients Jump to Instructions ↓

  1. 4 to 5 veal cutlets, 1/4-inch thick

  2. 3 eggs

  3. 1/2 teaspoon salt

  4. 3/4 teaspoon pepper

  5. 3/4 cup all-purpose flour

  6. 1 1/2 cups bread crumbs

  7. 3/4 cup butter or margarine

  8. 5 ounces thinly sliced Gruyere or Swiss cheese

  9. 2 tablespoons dried parsley

  10. lemon, thinly sliced, optional

  11. fresh parsley sprigs, optional

Instructions Jump to Ingredients ↑

  1. Place cutlets between sheets of wax paper; flatten to 1/8-inch thickness. Whisk together eggs, salt and pepper. Dredge cutlets in flour; dip in egg mixture, then coat with bread crumbs.

  2. Melt butter in a large skillet over medium heat. Add veal cutlets and cook 4 to 5 minutes. Turn cutlets; top with cheese. Cover skillet and cook 4 minutes longer. Sprinkle with parsley flakes. If desired, garnish with lemon slices and fresh parsley.

  3. Serves 4 to 6 More Veal Recipes Easy Veal Stew Veal Scaloppine Veal Cutlets in Mushroom Sauce Veal Parmesan with Spaghetti Hungarian Veal Bake Veal Chops Parmesan Veal Chops with Mushrooms Veal Patties Veal Scaloppini Wiener Schnitzel Veal Chops Veal Paprika with Sour Cream Lemon Veal Piccata Veal and Peppers Veal Marsala Recipe Veal Parmesan Veal with Mushrooms Veal Violine with Swiss Cheese Breaded Veal with Egg Meatloaf with Veal Recipe Cannelloni with Ground Veal Veal Cutlets in Cream Roast Veal with Mushrooms Veal Stroganoff Stew Crockpot Polynesian Veal Slow Cooked Veal Roast Beef Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter


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