• 1 1/2 pounds veal cutlets
  • 4 teaspoons butter
  • Fine fresh bread or cracker crumbs
  • 1 egg
  • Salt and pepper
  • Swiss, Gruyere or Mozzarella cheese


Pound very thin veal cutlets thinner between 2 pieces of wax paper with flat side of mallet or cleaver. Beat egg with salt and pepper. Dip cutlets in egg, then in bread or cracker crumbs. Saute slowly in butter until delicate brown.
Arrange in shallow baking dish. Cover with thin layer of cheese. Bake in preheated 375 degree oven until cheese is melted. This should be served right away, before cheese hardens. You may place a thin layer of Prosciutto on veal and then add cheese, but be careful with the salt in egg here--Prosciutto is especially salty. Serves 4

Serves 4.

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Submitted 6/13/05.
Source: In the Kitchen with Dinah
Submitted By: Linda Wilson
Veal Scaloppine with cheese