Veal Stuffed with Ham, Gruyere, and Bacon
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 03, 2005
Total carbohydrates: 13.8 grams
Per Serving: 6.5 grams
Serves 2
Ingredients
4 thinly sliced veal cutlets (about ¼ pound each)
2 thin slices prepared ham (boiled or baked)
2 thin slices of Gruyere cheese
2 strips bacon, halved and cooked
4 tablespoons (1/2 stick) butter
1 tablespoon olive oil
1 tablespoon minced shallots
½ cup thinly sliced mushrooms
½ cup white wine
½ cup chicken stock
½ teaspoon ground white pepper
Instructions
Pound the veal cutlets until very thin. Place 2 veal cutlets on a work surface and top each cutlet with 1 slice of ham, 1 slice of Gruyere, and 2 pieces of bacon. (Be sure the filling does not extend over the edges of the veal.) Top each cutlet with another slice of veal and secure the edges with small skewers.
Heat the butter and oil in a skillet over medium heat until hot but not smoking. Add the cutlets and cook for about 4 minutes on each side. Remove from the skillet and keep warm on a platter. Add shallots, mushrooms, wine, stock, and pepper to the skillet. Reduce the liquid over medium-high heat for 2 minutes, making sure to scrape up any brown bits in the skillet. Pour the sauce over the veal and serve immediately.
