Veal Violine

1 pound veal cutlets (about 6), 1/4-inch thick

3 eggs

1/2 teaspoon salt

3/4 teaspoon pepper

3/4 cup all-purpose flour

1 1/2 cups bread crumbs

3/4 cup butter or margarine

5 ounces Gruyere cheese, thin slice OR Swiss cheese

3 tablespoons dried parsley

twists of lemon, optional

fresh parsley sprigs, optional

Place cutlets between sheets of wax paper; flatten to 1/8-inch thickness. 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 4 minutes. Sprinkle with parsley flakes. Garnish with lemon twists and fresh parsley.
6 servings.