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–+ servings

Veal Ham Foldovers

Adapted from a recipe in the Casserole Cook Book, page 13.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

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.