Swedish Braised Veal Birds (kalvrulader) With Ham And Swiss

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs veal cutlets (8 thin)
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices boiled ham (thin slices)
• 8 slices swiss cheese (thin slices)
• 2 tablespoons vegetable oil
• 1/2 cup beef bouillon or 1/2 cup beef broth or 1/2 cup water
• 1/4 cup heavy cream or 1/4 cup whole milk

Recipe

• 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.