Title: Saltimbocca
Categories: Entree Veal
Yield: 4 Servings

4		Veal cutlet; cut 1/4 inch thick
1/4	c	Butter
1/4	c	Sherry
1/4	lb	Prosciutto; sliced paper-thin
1/2	lb	Raclette cheese; shredded

Preheat oven to 350. Pound veal to 1/8 thickness with mallet. Heat butter in a frying pan over medium-high heat. Brown cutlets on both sides. Arrange meat in a baking dish. Stir sherry into drippings in frying pan. Pour over meat. Arrange strips of prosciutto over meat. Bake five minutes. Sprinkle cheese over veal and bake four or five more minutes until cheese melts. Note: If you can't find raclette, any soft, mild cheese will do, or omit the cheese.

NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997http://www.eden.rutgers.edu/~davidg/ ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Posted to MM-Recipes Digest V4 #7 by ted by: bzack@gnt.net on Sep 21, 1997

Recipe by: The Good Housekeeping Illustrated Cookbook

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