1 lb. (1/4 inch thick) veal cutlets (about 6)
3 eggs
1 tsp. salt
3/4 tsp. coarsely ground pepper
3/4 c. all-purpose flour
1 1/2 c. soft breadcrumbs
3/4 c. butter
5 oz. Gruyere cheese, thinly sliced
3 tbsp. dried parsley flakes (optional)
Twists of lemon (optional)
Fresh parsley sprigs (optional)

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 breadcrumbs.

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, if desired. Yield: 6 servings.