Swedish Braised Veal Birds (Kalvrulader) With Ham and Swiss

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs veal cutlets (8 thin)
  • 12
    cup flour
  • 14
    teaspoon salt
  • 14
    teaspoon pepper
  • 8
    slices boiled ham (thin slices)
  • 8
    slices swiss cheese (thin slices)
  • 2
    tablespoons vegetable oil
  • 12
    1/2 cup beef broth or 1/2 cup water
  • 14
    cup heavy cream or 1/4 cup whole milk
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DIRECTIONS

  • If your cutlets aren't thin and pre-pounded, pound them to be very thin and about 4x8".
  • Mix flour, salt and pepper and dredge both sides of each cutlet.
  • Place a slice of ham and cheese on each piece of meat.
  • Roll up and secure with string or toothpicks. (String seems to work better for me.).
  • Heat oil in heavy-bottomed skillet.
  • Add meat rolls and brown quickly in hot oil on all sides.
  • Add bouillon and reduce heat.
  • Cover and simmer til meat is tender, about 30 minutes.
  • Remove veal birds from pan to a platter. Remove strings or toothpicks, and cover loosely with foil. (Just to keep hot.).
  • Add cream to pan and heat over low heat, cooking and stirring for 2 minutes.
  • Season to taste with salt and pepper.
  • *Don't add too much salt if your ham and cheese is very salty.
  • Pour gravy over veal birds and serve.
  • This is traditionally served with lingonberries, creamed potatoes and salad.
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