Italian Veal Cutlets au Gratin

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 8 thin escalopes of veal
  • ¼ pint double cream
  • 2-4 tablespoons freshly


Combine cream, grated Parmesan and diced Mozzarella cheese and ham in the top of a double saucepan, and cook over hot water, stirring constantly, until cheese melts.

Beat eggs in a bowl; then whisk in hot cheese mixture and season to taste with salt and freshly ground black pepper.

Melt butter in a thick-bottomed frying pan and brown veal escalopes on both sides. Season with sal