Bramasole

Herb & Parmesan Crusted Cutlet or Schnitzel

Parmesan cheese compliments the mild flavour of the meat.

6 cutlets or 4 pieces of beef schnitzel
1/3 cup flour
2 eggs, beaten
1 cup fresh breadcrumbs
1/3 cup grated parmesan cheese
2 tblspns choped continental parsley
2 tblspns oil
1 tblspn butter
lemon wedges

1. If the cutlets are thick, pound them gently between 2 sheets of plastic wrap to about 1cm thick.
2. Coat with flour, dip into eggs, toss in combined breadcrumbs, parmesan cheese and parsley, pressing on firmly. Refrigerate 30 minutes.
2. Heat oil and butter in a large non-stick frying pan, cook over a medium heat 3-4 minutes each side until golden brown or until cooked through.
3. Serve.