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Veal Mornay

American.Kitchen's picture
Ingredients
  Thin veal slices 4 (Fillets)
  Cooked ham slices 4 Small
  Seasoning To Taste
  Flour 1 Teaspoon (Leveled) (Little Quantity Required)
  Egg 1
  Dry breadcrumbs 4 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Olive oil 1 1⁄2 Tablespoon
For sauce
  Butter 2 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Milk 10 Tablespoon
  White wine/1 1/2 cups milk 10 Tablespoon
  French mustard 1 Teaspoon
  Heavy cream 2 1⁄2 Tablespoon
  Grated cheddar cheese/Grated gruyere cheese 1 Cup (16 tbs)
Directions

Flatten the veal with a rolling pin.
Place the slices of ham so they cover half of each fillet then fold the meat to cover the ham.
Dip in seasoned flour then in beaten egg and crumbs.
Heat the butter and oil in a large pan and fry the veal quickly on either side until crisp and golden brown.
Lower the heat and continue cooking until tender.
Lift out of the pan, drain on absorbent paper.
This is necessary as the veal is served with a rather rich cheese sauce.
Heat the butter, stir in the flour and cook for several minutes.
Gradually blend in the milk and stir until thickened, lower the heat and add the wine, mustard and seasoning.
Stir the cream and cheese into the sauce just before serving.
Do not allow the sauce to boil.
Arrange the veal on a dish in a border of cooked small new potatoes, tossed with parsley.
Put a spoonful of sauce in the center of each fillet, top with a twist of lemon and a few peas or asparagus tips.

Recipe Summary

Cuisine: 
American
Ingredient: 
Veal

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