| 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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