Bolognese Veal Cutlets 2
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INGREDIENTS 8 small veal cutlets
2 tablespoons all-purpose flour
1/4 cup butter
Salt
Freshly ground black pepper
1/2 cup dry white wine
8 slices prosciutto
8 slices Gruyére cheeseLightly pound the cutlets with a meat mallet and coat with flour. Melt the butter in a skillet and brown the cutlets well on both sides. Transfer to a large ovenproof dish and season with salt and pepper to taste.
Return the skillet in which the meat was cooked to the heat and pour in the wine (or 4 tablespoons dry Marsala if preferred). When hot, pour over the cutlets in the ovenproof dish. Place a slice of prosciutto and a slice of Gruyére cheese on each cutlet and transfer to a hot 400 degree oven for a few minutes until the cheese is melted. Serve hot with vegetables or a green salad.
Makes 4 servings