1. If your cutlets aren't thin and pre-pounded, pound them to be very thin and about 4x8". 2. Mix flour, salt and pepper and dredge both sides of each cutlet. 3. Place a slice of ham and cheese on each piece of meat. 4. Roll up and secure with string or toothpicks. (String seems to work better for me.). 5. Heat oil in heavy-bottomed skillet. 6. Add meat rolls and brown quickly in hot oil on all sides. 7. Add bouillon and reduce heat. 8. Cover and simmer til meat is tender, about 30 minutes. 9. Remove veal birds from pan to a platter. Remove strings or toothpicks, and cover loosely with foil. (Just to keep hot.). 10. Add cream to pan and heat over low heat, cooking and stirring for 2 minutes. 11. Season to taste with salt and pepper. 12. *Don't add too much salt if your ham and cheese is very salty. 13. Pour gravy over veal birds and serve. 14. This is traditionally served with lingonberries, creamed potatoes and salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
