6 large boneless chops 1/2" thick 6 slices swiss cheese 6 paper thin ham slices 2 T flour 1/2 t paprika salt and pepper to taste 3 T butter 1 c dry white wine 1/4 c half/half 1/2 lb sliced fresh mushrooms

Pound veal to 1/4" thickness. On each cutlet place 1 cheese and 1 ham slice. Fold each cutlet in half and fasten with a toothpick. On wax paper, combine flour, paprika, salt and pepper. Coat cutlets. Saute mushrooms in butter, remove. Brown cutlets in remaining butter and add wine. Bring to a boil, cover and simmer 10-15 min. Place cutlet on warm plate. Simmer liquid until reduced to 1/2 c. Stir in half/half, mushrooms, heat and serve over cutlets.