Ham and Swiss Veal

Ham and Swiss Veal

Ham and Swiss Veal
A new addition to ham and cheese. Toss it over veal. This medley of mouthwatering flavor is sure to satisfy.
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Serves:
4

Ingredients
2 6-oz. pieces veal, pounded thin
2 slices Swiss cheese
2 slices ham
Salt and pepper
3 tbsp. olive oil
1/2 cup flour
1 stick unsalted butter
1/2 tsp. fresh sage
1/2 tsp. fresh thyme
1/2 cup white wine
1 1/2 cups sliced mushrooms
1 cup chicken stock, divided
1/4 cup marinara

Methods/steps
Lay veal on flat surface. Place cheese on each piece, topped by a of slice prosciutto; sprinkle with salt and pepper. Roll up; secure with toothpicks. Heat olive oil in sauté pan. Dust veal rolls in flour. Place in pan, sauté on both sides until brown, about 2 minutes on each side. Remove from heat; drain off oil. Add 1/2 stick butter, another pinch of salt, another pinch pepper, sage and thyme. Deglaze pan with 1/2 cup white wine. Reduce by 3/4. Add mushrooms and 1/4 cup of the chicken stock. Reduce by half. Add 1/4 cup marinara and remaining chicken stock. Reduce until desired consistency. Place veal on platter; remove toothpicks. Finish plate with sauce and serve.

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