Veal Cutlets with Brie and Basil

Ingredients

• 6 about 1 1/2 pounds veal cutlets, each cut about 1/4 inch thick
• ⅓ cup all-purpose flour
• 1 tsp salt
• butter or margarine
• 4 oz Brie cheese
• fresh basil
• ½ cup water
• ⅛ tsp for sauce salt

Method

1. On a cutting board, with a meat mallet or the dull edge of a French knife, pound each veal cutlet into 1/16-inch thickness. On waxed paper, mix the flour and 1 teaspoon salt. Coat the veal cutlets with the flour mixture.
2. Preheat the oven to 350 degrees F. In a 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook the cutlets, a few at a time, until lightly browned on both sides and tender, adding more butter or margarine as needed. Remove the cutlets to an oven-safe platter as they brown and arrange some cheese and a small basil leaf on half of each cutlet; fold the other half over the cheese.
3. Cover the platter with foil. Bake 10 to 15 minutes to melt the cheese.
4. Meanwhile, into the drippings remaining in the skillet over medium heat, stir the water and 1/8 teaspoon salt; heat to boiling, stirring to loosen the brown bits from the bottom of the skillet. Reduce the heat to low; cover and keep warm.
5. To serve, pour the sauce over the cutlets; garnish with fresh basil if you like.

Notes

Makes 6 servings. About 325 calories per serving.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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