Swiss Veal Supreme Recipe
Ingredients
| 1 pound veal round, 1/2 inch thick | ||
| 4 thin slices boiled ham | ||
| Swiss Cheese | 8 Small | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1 slightly beaten egg | ||
| Milk | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 cup fine dry bread crumbs | ||
Directions
Cut veal in 8 pieces; pound very thin, about 1/8 inch thick.
Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices).
Top with remaining veal slices and press edges together to seal.
Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs.
Melt butter in 12 inch skillet.
Add meat and cook, over medium heat, about 10 minutes or till golden brown, turning once.
Remove to warm platter.
If desired, swish out skillet with dry white wine and splash over meat.
Trim with water cress.
Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices).
Top with remaining veal slices and press edges together to seal.
Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs.
Melt butter in 12 inch skillet.
Add meat and cook, over medium heat, about 10 minutes or till golden brown, turning once.
Remove to warm platter.
If desired, swish out skillet with dry white wine and splash over meat.
Trim with water cress.
Chef
