|Veal cutlets||1 Pound (1/4 Inch Thick)|
|Coarsely ground pepper||3⁄4 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Soft breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Gruyere cheese||5 Ounce, thinly sliced|
|Dried parsley flakes||3 Tablespoon|
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.