2Veal cutletsabout ¼-inch thick (you can substitute with pork)
4slicesdeli HamI used Black Forest
2-4strips smoked CheeseI used smoked Gouda with bacon
1Roasted Red Peppercut in stripes
¼cupOil
Salt and freshly ground Black Pepper
For the Mushroom Sauce:
8oz.sliced Mushrooms
2tablespoonButter
1small Shallotminced
1tablespoonall-purpose Flour
⅓cupHeavy Cream
1tablespoonSour Cream
1tablespoonWhite Wine
Salt and freshly ground Black Pepper
Instructions
Gently pound the cutlets with a meat tenderizer (hammer) until they double in size. They should get about ⅛ -inch thick. Season the cutlets with salt and pepper. Place ham slices over cutlets. If your cutlets are smaller in size use only one slice of ham.
Position cheese and roasted pepper along the side, ensuring nothing sticks outside the edges. Roll it up tucking in the edges and secure with toothpicks.
Heat the oil in a large skillet over moderately high heat. Sauté veal rolls, turning occasionally, until golden on all sides, about 10 minutes total. Transfer veal to a platter and keep warm, covered.
Mushroom Sauce
Melt the butter in a medium size pan over medium heat. Add the shallots and sauté until soft and translucent, for about a couple of minutes. Stir in the mushrooms and cook until they have turned a darker brown color and their juices have evaporated. This usually takes about 5-6 minutes.
Reduce the heat and stir in the flour. Add wine and deglaze the pan. Stir in heavy cream and sour cream. Season with salt and pepper and simmer for 10-15 minutes, stirring frequently. The sauce will thicken.
To serve, cut the veal rolls on an angle and place over mushroom sauce. Enjoy!