Be the first to Cook Time: 15 minutes
Ingredients:
- 4 to 5 veal cutlets, 1/4-inch thick
- 3 eggs
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 cup all-purpose flour
- 1 1/2 cups bread crumbs
- 3/4 cup butter or margarine
- 5 ounces thinly sliced Gruyere or Swiss cheese
- 2 tablespoons dried parsley
- lemon, thinly sliced, optional
- fresh parsley sprigs, optional
Preparation:
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.
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
