Veal Rolls Risotto
|Sliced swiss cheese||8 Ounce (1 Package, Natural)|
|Boiled ham slices||4|
|Veal slices||12 Ounce, pounded thin (8 Slices, For Scallopini)|
|Freshly ground pepper||To Taste|
|Diced onion||1⁄4 Cup (4 tbs)|
|Hot water||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Canned sliced mushrooms||4 Ounce, sliced (1 Can, And Liquid)|
|Precooked rice||1 3⁄4 Cup (28 tbs)|
Cut 2 slices cheese into 4 strips each.
Cut boiled ham slices in half.
On each slice of veal, arrange a piece of ham and on top of ham a strip of cheese.
Fold over edges of veal and secure with toothpicks.
Mix flour with salt and pepper and coat veal rolls with flour mixture.
Reserve remaining flour mixture.
Heat butter in skillet and lightly brown veal rolls.
Remove from skillet.
Fry onion until tender but not browned.Stir in remaining flour mixture.
Gradually stir in hot water, blending until smooth.
Add lemon juice and mushrooms and liquid and bring to a boil.
Meanwhile, cut remaining cheese into narrow strips.
Combine with rice in a buttered shallow 2 1/2 -quart casserole.
Pour hot mushroom mixture over rice.
Arrange veal rolls on top.
Cover and bake in a 400° F.oven for 20 to 25 minutes.