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8 veal cutlets, 150 g/6 oz butter or margarine,
100 g/4 oz tomato purée,
50g/ 2 oz flour,
250 g/10 oz mushrooms (fried in butter and chopped),
8 slices of ham,
8 slices of fat cheese,
seasoning,
salt
Salt and flour the cutlets, fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and slice of cheese.
Stir the tomato purÈe into the fat used for frying the meat. Mix with the rest of the flour, add a teaspoon seasoning and 100 ml/2 and hlaf fl oz water. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for 5-8 minutes, until these cheese melts.
100 g/4 oz tomato purée,
50g/ 2 oz flour,
250 g/10 oz mushrooms (fried in butter and chopped),
8 slices of ham,
8 slices of fat cheese,
seasoning,
salt
Salt and flour the cutlets, fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and slice of cheese.
Stir the tomato purÈe into the fat used for frying the meat. Mix with the rest of the flour, add a teaspoon seasoning and 100 ml/2 and hlaf fl oz water. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for 5-8 minutes, until these cheese melts.
