Veal Ham Foldovers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Meat Tenderizer Mallet
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 8 veal cutlets, ⅛ inch thick, (about 1¼ lb / 570 g)
- 8 thin slices ham
- 8 thin slices Swiss cheese
- 3 tablespoons butter, melted
- ½ cup corn flakes, crushed
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ½ cup half and half cream
- 2 tablespoons dry white wine, optional
- hot cooked rice, for serving
Instructions
- Pound each cutlet to a thin rectangle about 4x7 inches.
- Cut ham and cheese slices in half. Stack 2 slices of each in the center of each cutlet.
- Fold veal over to cover ham and cheese.
- Brush with melted butter and roll each in crushed corn flakes.
- Preheat you oven to 180° C (350° F), get out a 7x11 baking dish.
- Place foldovers in the ungreased baking pan.
- Bake for 30 minutes.
- While foldovers are baking, in a mixing bowl, mix together the soup, cream, and wine.
- Pour soup mixture over foldovers, bake for another 30 minutes or until tender.
- Serve with rice on the side, enjoy.
Notes
High cost per serving based on never having seen veal in any of the store I have been to. Large cities may carry that.
Shortcut: Condensed Cream of Mushroom Soup.
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