Swiss cheese schnitzel
Instructions:
- 1 egg, beaten
- 1 teaspoon ground chili (mild, medium or hot)
- 3 tablespoons parsley, finely chopped
- 4 slices Swiss cheese, about 2 ounces (55 g) each
- 1/ 2cup dry bread crumbs
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- Add chili and parsley to the beaten egg and mix well.
- Pour the egg on a shallow plate. Spread bread crumbs on another plate.
- Dip cheese slices into the egg mixture, let excess drip off, lay in bread crumbs, then turn and coat the second side. Make sure bread crumbs cover cheese well. Shake off excess crumbs and you have a cheese schnitzel.
- Heat the oil-butter mixture in a heavy, large sauté pan over medium to high heat. When it starts to bubble, slip in the cheese schnitzels and brown quickly, no more than 2 minutes per side. As soon as the cheese begins to melt, turn the slices over, brown a minute on the other side and serve. (Some cheeses melt faster than others.) Garnish with parsley sprigs and lemon or lime slices.
- Fresh, crusty French or Italian bread, pickles, hot or cold vegetables or fruit go well with this creation.
- Serves 4.