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MEET THE GROWERS
Jerome & Noel Stehly
Stehly Ranch
Valley Center, California
Growing great avocados means working hard, working long hours and for brothers Jerome and Noel Stehly, it also means working together. According to Jerome Stehly, “Being brothers in a business, you have to balance personalities because you still have to see him at Sunday...
CALIFORNIA AVOCADO SCHNITZEL
Categories
- Entrees,
- Southern Living
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission
The delicate flavor of veal subtly combined with Emmenthal cheese and California avocados.
Ingredients
-
4.000
4
thin veal escalopes
-
1.000
1
juice of lemon
-
1.000
1
to 2 eggs
-
1.000
1
cup
dry breadcrumbs
-
4.000
4
Tbsp.
butter
-
4.000
4
thick slices Emmenthal cheese
-
2.000
2
California avocados, sliced
Instructions
- 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
I have found my recipe
This recipe is VERY similar to a recipe that I have been trying to find for quite a while. We had Veal Cutlet ala Suise at a restaurant on I-5 just north of Los Angeles years ago. This has all the ingredients except two. All it needs is Mozzarella under the Emmenthal (Swiss) cheese and some pasta sauce.
Submitted By Arlene - Jun 15, 2010
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