Gourmet Veal Cutlet Recipe
Ingredients
| 1 1/2 pounds thin veal cutlets, about 6 | ||
| 6 thin slices natural Swiss cheese | ||
| 6 paper-thin slices cooked ham | ||
| Flour | 2 Tablespoon | |
| Paprika | 1/2 Teaspoon | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| 1 cup sauterne | ||
| 1 cup canned beef gravy | ||
| Light cream | 1/2 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Lemon juice | 6 Drop | |
Directions
About 1 hour before serving: With edge of heavy plate, pound cutlets well; cut in half.
On each of 6 halves, place 1/2 slice cheese; 1 slice ham, folded over; another 1/2 slice cheese.
Cover with second cutlet half.
Fasten with toothpicks.
Coat lightly with flour mixed with paprika.
In skillet, in hot butter, brown cutlets on both sides.
Add 1/2 cup sauterne; simmer, uncovered, until liquid is almost completely absorbed.
Add 1/2 cup sauterne, gravy, cream; simmer, covered, 10 minutes, or until fork-tender.
Add salt, lemon juice; remove picks.
On each of 6 halves, place 1/2 slice cheese; 1 slice ham, folded over; another 1/2 slice cheese.
Cover with second cutlet half.
Fasten with toothpicks.
Coat lightly with flour mixed with paprika.
In skillet, in hot butter, brown cutlets on both sides.
Add 1/2 cup sauterne; simmer, uncovered, until liquid is almost completely absorbed.
Add 1/2 cup sauterne, gravy, cream; simmer, covered, 10 minutes, or until fork-tender.
Add salt, lemon juice; remove picks.
Chef
