Conference turris::cooks

73.0. "Veal Boursin" by WHERE::ADEY () Fri Feb 08 1985 11:35

	Here is a quick and easy, but elegant way to prepare veal cutlets;

	Veal cutlets (about 1/4 to 1/3 lb. per person)
	1 package Boursin cheese (out of the fridge for a couple of hours)
	1 beaten egg
	bread crumbs

	Pound cutlets until they are about 1/4 inch thick.

	Spread one half of cutlet with about 1 tb of the Boursin.

	Fold the other half of the cutlet over the cheese, dip in beaten egg
	and then in bread crumbs. Let sit in refrigerator for about 1/2 hour
	so the cheese sets again.

	Saute prepared cutlets in 2 tb butter and 1 tsp oil (vegetable or
	olive) about 5 minutes per side at medium to medium high heat.

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	I usually serve this with parslied rice and sauteed carrots and
	a full bodied white wine, such as a California Chardonnay.

	I have also tried this recipe using chicken cutlets and with other
	spreadable type cheeses, such as Rondele and Alouet, with equal
	success.