Swiss Schnitzel - cooking recipe

Ingredients

6 (1/4-inch thick) veal cutlets
3 eggs
1 1/2 tsp. salt
3/4 tsp. pepper
3/4 c. flour
1 1/2 c. breadcrumbs
3/4 c. margarine
6 oz. Swiss Gruyere cheese, thickly sliced
3 tsp. parsley flakes

Preparation

Place cutlets on waxed paper.
Flatten to 1/8-inch thick, using a mallet or rolling pin.
Beat well the eggs, salt and pepper.
Dredge cutlets in flour, dip in eggs and coat with breadcrumbs.