Veal Scaloppine With Cheese

Recipe Ingredients

2 lbs	908g / 32oz	Veal - cut into thin
		Even slices
1/2 cup	99g / 3.5oz	Butter
3 tablespoons	45ml	Sherry or Marsala
1 tablespoon	15ml	Flour
1/2 cup	118ml	Milk
1/2 cup	118ml	Water
1		Bouillon cube
1		Nutmeg
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Swiss or Gruyere cheese - sliced very thin

Recipe Instructions

Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.

To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.

Arrange the veal in a single layer in a shallow baking dish. Scape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Craig Claiborne, The New York Times Cookbook, (c) 1961 - From the TV FOOD NETWORK - (Show # CL-8880 broadcast 05-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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