Braised Veal Cutlets in Sherry - Joanne Davis

Ingredients

• 3 veal cutlets, cut into serving pieces
• Flour, salt, pepper
• 2 T butter
   
• ½ cup consommé
• ½ cup water
• ½ cup sherry
• ¼ tsp salt
• 2 T chopped parsley
• 4 thin slices ham
• 4 thin slices Swiss or Romano cheese

Preparation

Sauté cutlets lightly in butter coated in flour/salt/pepper.

Cover cutlets with liquid and spices. Cover and cook in the oven at 350F for 1 hour. Top with ham and cheese uncovered; bake until cheese melts. Serves 4-6.