Out of this world! You'll feel like a gourmet chef when you prepare (and consume) this entrée. The veal is cooked so briefly that it is moist and succulent and makes the perfect base for the flavors of prosciutto and nutty Swiss cheese. --The White House, Wilmington, Vermont
Veal medallions (5 ounces total)
Prosciutto, thinly sliced
2 ounces Swiss cheese, grated
4 ounces fresh mushrooms
Pound medallions of veal until 1/8 inch thick. Place in large buttered skillet and sauté briefly. Remove from flame, turn medallions over, and place one slice of prosciutto on top of each. Sprinkle cheese on prosciutto and place mushrooms on side. Place skillet over low flame and simmer, covered, for 5 minutes or until cheese is melted. Remove from skillet and serve.
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