Friday, November 28, 2008

1299. VEAL CUTLETS filled with BACON and GRUYERE

serves 6

6 veal cutlets
6 thin slices of bacon
6 thin slices of gruyere cheese
pinch of mixed dried herbs
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
juice of 1/2 lemon
2 tablespoons light cream (optional)
1 teaspoon chopped fresh parsley

Season the cutlets with salt on both sides. Place a slice of bacon in the center of each cutlet and top with a slice of gruyere. Sprinkle with some of the dried herbs then fold the cutlet like a turnover and pinch all around the edge with a toothpick.

Melt half the butter with the oil in a skillet. Add the cutlets and cook over high heat for 2 minutes on each side. Lower the heat and cook for 5 minutes more on each side or until done to your liking.

Remove the cutlets from the skillet and keep warm.

Drain off the oil from the skillet then add the remaining butter and the lemon juice. If necessary stir in 1-2 tablespoons hot water. Stir well then remove the skillet from the heat and stir in the cream if using.

Sprinkle the cutlets with the parsley and pour the sauce over them.

Serve immediately.

courtesy of: Food Reference Website

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