Veal Scaloppini with Cream Sauce

[nverland]

Veal Scaloppini with Cream Sauce

One half cup flour
Salt and pepper to taste
4 - 6 veal medallions
One quarter cup butter
4 shallots, minced
One third cup fresh mushrooms, chopped
Two thirds cup cooked ham, chopped
One quarter cup flour
1 cup milk
1 cup Swiss cheese, shredded

Combine the first one half cup flour and salt and pepper in a small
bag. Place veal medallions one at a time in the bag and shake to coat.
Melt butter in a saucepan and brown veal on both sides. Remove and
place in baking dish. Saute shallots until tender, add mushrooms and
ham. Combine remaining one quarter cup of flour and milk and mix well.
Pour over shallots, mushrooms and ham and cook over medium heat until
mixture starts to thicken. Pour over veal and sprinkle with cheese.
Bake in the oven at 375 until cheese melts.