Gourmet Veal Cutlet
|Thin veal cutlets||1 1⁄2 Pound (About 6 In Number)|
|Thin natural swiss cheese slice||6|
|Cooked ham slices||6|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sauterne||1 Cup (16 tbs)|
|Canned beef gravy||1 Cup (16 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Lemon juice||6 Drop|
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.