California Avocado Schnitzel

Description
The delicate flavor of Veal subtly combined with Emmenthal Cheese and California avocados

Ingredients

 * 4 thin Veal escalopes
 * 1 juice of lemon
 * 1 to 2 eggs
 * 1 Cup dry breadcrumbs
 * 4 Tbsp butter
 * 4 thick slices Emmenthal Cheese
 * 2 California avocados, sliced

Directions
Brush Veal with lemon juice on both sides.

Toss Veal in beaten egg and then crumbs.

Heat butter and cook Veal on both sides for about 3 minutes or until golden brown.

Place sliced avocado on each Veal scallop, top with Cheese slices and grill until melted and heated through; alternatively, place lid on fry pan and heat gently until Cheese melts and avocado is heated.

Garnish with lemon slices and a green leafy herb or finely diced red pepper.