1 lb thinly sliced veal cutlets
parsley or coriander leaves
pickled cucumber, sliced
2 slices “Red Dragon” – cheddar with wholegrain mustard and ale (http://mycheesediary.blogspot.com/2012/02/red-dragon-cheddar-with-wholegrain.html)
salt, sweet paprika powder and black pepper to sprinkle the cutlets
Sprinkle the meat with spices. Top the cutlets with parsley leaves, the cucumber and cheese slices . Fasten them with butcher twine. Bake or broil until golden brown. Serve hot.