1 1/2 lbs. nature veal, cut for scalloppini
1/2 c. white flour
3 tbsp. of butter
1/2 c. cooking sherry
1/2 lb. sliced Swiss cheese
Salt
Black pepper

First pound veal then coat with the flour. Pat together to get off extra flour. Turn on the frying pan over medium flame. Add butter, when butter is melted, add the veal, lightly brown veal on both sides, salt and pepper to taste but remember Swiss cheese also has salt in it too.

Next add the 1/2 cup sherry and turn the flame on high so that all the alcohol is burned out and only the flavor will remain. This takes about 2 or 3 minutes to do.

Next take the veal and arrange in baking dish, then pour liquid over the veal, then cover with Swiss cheese. Bake in oven until cheese is completely melted and has just started to brown. Serve with asparagus and rice.