Veal Italienne

Ingredients

8 thin veal cutlets
4 thin slices Swiss cheese
4 thin slices prosciutto
salt and freshly ground pepper
1/4 cup flour
2 tablespoons Roberts Butter
3 tablespoons olive oil
1/2 cup dry white wine
1/2 cup chicken bouillon

Preparation

Flatten veal gently with a mallet until about 1/8 inch thick. Place a slice of cheese and a slice of prosciutto on 4 pieces of veal. Top with remaining veal cutlets. Press edges of veal together to seal or fasten securely with toothpicks. Season with salt and pepper. Dip meat into flour and shake off excess flour. Melt butter and olive oil in a skillet; add veal and cook, 2 at a time, turning gently, until well-browned on both sides. Transfer veal to a heated platter. Discard most of fat from skillet, leaving a thin film on bottom. Add wine and bouillon and bring to a boil, stirring to loosen browned bits of veal on bottom of skillet. Return veal to skillet; reduce heat, cover tightly and simmer about 20 minutes, or until veal is tender. Turn veal once during cooking period. Place veal on a heated serving platter and pour sauce over top.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.