Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If your cutlets aren't thin and pre-pounded, pound them to be very thin and about 4x8". | 2. Mix flour, salt and pepper and dredge both sides of each cutlet. | 3. Place a slice of ham and cheese on each piece of meat. | 4. Roll up and secure with string or toothpicks. (String seems to work better for me.). | 5. Heat oil in heavy-bottomed skillet. | 6. Add meat rolls and brown quickly in hot oil on all sides. | 7. Add bouillon and reduce heat. | 8. Cover and simmer til meat is tender, about 30 minutes. | 9. Remove veal birds from pan to a platter. Remove strings or toothpicks, and cover loosely with foil. (Just to keep hot.). | 10. Add cream to pan and heat over low heat, cooking and stirring for 2 minutes. | 11. Season to taste with salt and pepper. | 12. *Don't add too much salt if your ham and cheese is very salty. | 13. Pour gravy over veal birds and serve. | 14. This is traditionally served with lingonberries, creamed potatoes and salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	1 1/2	1/2		605.2014	0.0	134.6403	3.4
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
ham	8	slices	boiled	-	-	-	-
swiss cheese	8	slices		880.32	3.2256	60.3904	69.4176
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
beef broth	1/2	cup		8.4	0.048	1.368	0.264
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.