Sheila's Veal

'Got this recipe from my friend, Sheila...it's a great make-ahead company dish' 


    

  • 2 lbs veal cutlets, pounded thin

  • 1 cup heavy cream

  • 2 Tbsp snipped chives

  • 8 thin slices prosciutto

  • 8 slices port salut, muenster or monterey jack cheese

  • 3 Tbsp margarine, melted

  • 1/2 cup dry bread crumbs

  • 2 tsp paprika

    

  • Pour cream and chives into a flat dish

  • Dip 1/2 of the veal into cream and arrange in a single layer in a 9x13" baking dish

  • Cover with one layer of prosciutto and one layer of cheese

  • Dip remaining veal in cream and cover cheese in a single layer

  • Pour the rest of the cream over all

  • Cover & refrigerate overnight

  • Combine melted margarine, bread crumbs and paprika and sprinkle over meat mixture

  • Bake at 350° for 1 hour

Recipe submitted by Joan on 4/17/98

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