Veal Cutlets Foyot Recipe

• 2 c. sliced onions
• 2 tbsp. butter
• 6 veal cutlets
• Salt & pepper to taste
• 3/4 c. beef bouillon
• 1 c. grated cheddar or possibly Gruyere cheese
• 1/2 c. fine dry bread crumbs
• 1/2 c. dry white wine

1. Cook onions in butter till they are transparent.
2. Place half in the bottom of a baking pan.
3. Sprinkle cutlets with salt and pepper.
4. Put cutlets on top of onions and cover cutlets with remaining onions.
5. Mix cheese with bread crumbs and sprinkle mix over top of onions.
6. Dot with butter.
7. Combine wine and bouillon and pour over the top.
8. Bake in a preheated (325 degree) oven for 1 hour.

onions, butter, veal cutlets, salt, beef bouillon, cheddar, bread crumbs, white wine

Taken from cookeatshare.com/recipes/veal-cutlets-foyot-21470 (may not work)