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Ingredientes
- 1 pound (1/4 inch thick) veal cutlets (about 6)
- 3 Large eggs
- 1 teaspoon salt
- 3/4 teaspoon coarsely grnd pepper
- 3/4 c. all-purpose flour
- 1 1/2 c. soft breadcrumbs
- 3/4 c. butter
- 5 ounce. Gruyere cheese, thinly sliced
- 3 tbsp. dry parsley flakes (optional)
- Twists of lemon (optional)
- Fresh parsley sprigs (optional)
Direcciones
- Place cutlets between sheets of wax paper; flatten to 1/8 inch thickness using a meat mallet or possibly rolling pin.
- Combine Large eggs, salt, and pepper; beat well. Dredge cutlets in flour; dip in egg mix, and coat with breadcrumbs.
- Heat butter in a large skillet over medium heat; add in cutlets, and cook 4 to 5 min. Turn cutlets, and top with cheese. Cover and cook an additional 3 to 4 min. Sprinkle with parsley flakes, if you like. Garnish with lemon twists and fresh parsley, if you like. Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 10 servings | |
| Calories 301 | |
| Calories from Fat 183 | 61% |
| Total Fat 20.83g | 26% |
| Saturated Fat 12.1g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 518mg | 22% |
| Potassium 86mg | 2% |
| Total Carbs 19.17g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.22g | 1% |
| Protein 9.41g | 15% |
