Veal Foyot

By NickiR

Impress your guests!

Ingredients

• 1 - 2 lbs. veal cutlets
• 4 Tbsp. butter
• 1/4 cup onion, diced
• 1/2 cup breadcrumbs
• 3/4 cup grated Gruyere cheese
• 1/2 cup dry white wine
• S&P

Preparation

Step 1

Preheat oven to 325 degrees.

Salt and pepper both sides of the cutlets.

Sauté onions in butter and set aside.

Combine breadcrumbs and cheese.

Place 1/2 the onions in the bottom of a Dutch oven, reserving any extra butter. Place the cutlets on top with no space between them.

Spread remaining onions on top of the cutlets.

Place the breadcrumb/cheese mixture on top of the onions/cutlets and press down firmly with the palm of your hand. Drizzle the leftover butter over top.

Pour the wine around the cutlets, NOT on top of them.

Cook uncovered at 325* for 1 hour.

To serve, spoon around each cutlet and lift out with cheese mixture stuck to the top.