| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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