Ingredients:
8 veal cutlets
150 g/6 oz butter or margarine
100 g/4 oz tomato purée
50 g/ 2 oz flour
250 g/10 oz mushrooms (fried in butter and chopped)
8 slices of ham
8 slices of fat cheese
seasoning
salt
Procedures:
1. 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.
2. Stir the tomato purée 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.
Recommended wines:
Badacsonyi kéknyelû, Csopaki rizling
8 veal cutlets
150 g/6 oz butter or margarine
100 g/4 oz tomato purée
50 g/ 2 oz flour
250 g/10 oz mushrooms (fried in butter and chopped)
8 slices of ham
8 slices of fat cheese
seasoning
salt
Procedures:
1. 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.
2. Stir the tomato purée 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.
Recommended wines:
Badacsonyi kéknyelû, Csopaki rizling
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