Veal Cutlets A La Suisse Recipe
Veal Cutlets a La Suisse is a marvelous item to prepare for family meals. The European Veal Cutlets a La Suisse has an unique characteristic of addicting you to it on the first bite. Stock up on Meat Meatloaf as you will want to make this Veal Cutlets a La Suisse time and again. This delicious awaits you, try it right away!.
Ingredients
6 veal cutlets (about 1 1/2 pounds), each 1/4 inch thick
6 slices Swiss cheese
6 thin slices cooked ham
2 tablespoons all-purpose flour
3 tablespoons butter or margarine
1 cup sauterne wine
1/4 cup half-and-half
Directions
1. With meat mallet or dull edge of French knife, pound cutlets to 1/8 inch thickness. On each cutlet, place 1 cheese slice, then 1 ham slice. Fold cutlet in half; fasten with toothpicks. On waxed paper, coat cutlets with flour.
2. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook cutlets until browned on both sides. Add sauterne; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes, until meat is tender.
3. Place cutlets on platter; remove toothpicks; keep warm. Simmer pan liquid, uncovered, over medium heat until reduced to 1/2 cup. Stir in half-and-half; heat; serve over cutlets.
2. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook cutlets until browned on both sides. Add sauterne; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes, until meat is tender.
3. Place cutlets on platter; remove toothpicks; keep warm. Simmer pan liquid, uncovered, over medium heat until reduced to 1/2 cup. Stir in half-and-half; heat; serve over cutlets.
