Veal Swiss Style Recipe




 Thinly sliced veal cutlet1 1⁄2 Pound
 Swiss cheese slice12 Ounce, cut in half (Three 4 Ounce Slices)
 Boiled ham slice12 Ounce, cut in half (Three 4 Ounce Slices)
 Butter/Margarine4 Tablespoon
 Condensed cream of mushroom soup10 3⁄4 Ounce (1 Can)
 Paprika1⁄4 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 Sauterne/Dry white wine1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 540 Calories from Fat 332

% Daily Value*

Total Fat 38 g58%

Saturated Fat 17.7 g88.5%

Trans Fat 0 g

Cholesterol 82.6 mg

Sodium 1304.2 mg54.3%

Total Carbohydrates 24 g7.8%

Dietary Fiber 2.7 g10.7%

Sugars 4.1 g

Protein 28 g56.9%

Vitamin A 8.1% Vitamin C 0.19%

Calcium 44.6% Iron 1.4%

*Based on a 2000 Calorie diet


Cut veal into 12 oblong pieces; pound with meat hammer.
On each of 6 pieces place 1/2 slice cheese and ham; top with remaining veal.
Fasten securely with toothpicks.
In large skillet, brown veal in butter.
Stir in remaining ingredients.
Cook over low heat 30 minutes or until tender; stir occasionally.