Veal Swiss Style
|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)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Sauterne/Dry white wine||1⁄4 Cup (4 tbs)|
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.