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Veal Swiss Style

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Ingredients
  Thinly sliced veal cutlet 1 1⁄2 Pound
  Swiss cheese slice 12 Ounce, cut in half (Three 4 Ounce Slices)
  Boiled ham slice 12 Ounce, cut in half (Three 4 Ounce Slices)
  Butter/Margarine 4 Tablespoon
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Paprika 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Sauterne/Dry white wine 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
8

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