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Veal with swiss

Found 10 recipes

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Veal Cordon Bleu

2 veal cutlets 1 garlic clove , diced 4 slices aged swiss cheese 1/4 lb prosciutto 1/2 cup red wine 1 -2 lemon, juice of 1 teaspoon olive oil 1 tablespoon[...]

Source: food.com
Veal Cordon Bleu

4 boneless veal cutlets (about 4 ounces each) or 1 lb veal round steak, 1/2 inch thick 4 slices ham , thin,boiled or cooked 4 slices swiss cheese , thin 2[...]

Source: food.com

Veal Cordon Bleu

1 1/2 lbs veal loin, trimmed and cut into 8 scallops and pounded to 1/4 inch thickness with salt and pepper 4 slices swiss cheese , cut and trimmed the same[...]

Source: food.com
Veal Chops Prince Orloff

4 veal chops, about 3/4 pound each salt pepper 1/2 lb mushroom , fresh 6 tablespoons butter , divided 1/4 cup onion , finely-chopped 1/2 lemon , juiced 3[...]

Source: food.com
Veal Cutlets With Creamy Semolina and Mushrooms

2 veal rib eye steaks olive oil , for brushing sea salt black pepper , cracked 20 g butter 200 g small swiss brown mushrooms, halved 60 ml port wine 125 ml[...]

Source: food.com
Veal Chops Prince Orloff

4 veal chops, about 3/4 pound each salt pepper 1/2 lb mushroom , fresh 6 tablespoons butter , divided 1/4 cup onion , finely-chopped 1/2 lemon , juiced 3[...]

Source: food.com
Veal Cutlets With Creamy Semolina and Mushrooms

2 veal rib eye steaks olive oil , for brushing sea salt black pepper , cracked 20 g butter 200 g small swiss brown mushrooms, halved 60 ml port wine 125 ml[...]

Source: food.com
Veal Cordon Bleu

1 1/2 lbs veal loin, trimmed and cut into 8 scallops and pounded to 1/4 inch thickness with salt and pepper 4 slices swiss cheese , cut and trimmed the same[...]

Source: food.com
Veal Cordon Bleu

4 boneless veal cutlets (about 4 ounces each) or 1 lb veal round steak, 1/2 inch thick 4 slices ham , thin,boiled or cooked 4 slices swiss cheese , thin 2[...]

Source: food.com
Veal Cordon Bleu

2 veal cutlets 1 garlic clove , diced 4 slices aged swiss cheese 1/4 lb prosciutto 1/2 cup red wine 1 -2 lemon, juice of 1 teaspoon olive oil 1 tablespoon[...]

Source: food.com

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