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

1. Brush veal with lemon juice on both sides.
2. Toss veal in beaten egg and then crumbs.
3. Heat butter and cook veal on both sides for about 3 minutes or until golden brown.
4. 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.
5. Garnish with lemon slices and a green leafy herb or finely diced red pepper.