Veal Schnitzel - cooking recipe

Ingredients

1 lb. (1/4-inch thick) veal cutlets
3 eggs, beaten
1 tsp. salt
3/4 tsp. coarsely ground pepper
3/4 c. flour
1 1/2 c. soft bread crumbs
3/4 c. butter or margarine
5 oz. Gruyere cheese, thinly sliced
3 Tbsp. dried parsley flakes (optional)
twists of lemon (optional)
fresh parsley sprigs (optional)

Preparation

Place cutlets between sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Combine eggs, salt and pepper; beat well.
Dredge cutlets in flour; dip in egg mixture and coat with bread crumbs.
Melt butter in a large skillet over medium heat; add cutlets and cook 4 to 5 minutes.
Turn cutlets and top with cheese.
Cover and cook an additional 3 to 4 minutes. Sprinkle with parsley flakes, if desired.
Garnish with lemon twists and fresh parsley.