Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter (unsalted)
  • 2 tablespoons flour
  • 1- cup milk
  • ¼ teaspoon ground white pepper or black pepper
  • ¼ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ chicken bouillon granule cube (crushed)
  • ½ teaspoon Worcestershire Sauce
  • ¼ cup white wine
  • ¼ cup grated Parmesan Cheese (optional)
  • 1 lb. ground chicken or turkey
  • ½ teaspoon ground black pepper
  • 1 egg (slightly beaten)
  • ½ cup regular breadcrumbs
  • 5 slices ham (ultra thin, cut into 4 pieces each)
  • 5 slices Swiss cheese (ultra thin, cut into 4 pieces each)
  • Canola oil (enough to cover 1/3 up the side of the skillet)
  • ½ cup regular breadcrumbs
  • ¼ cup Panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon ground black pepper
  • 2 eggs (slightly beaten)
  • 1- tablespoon water or milk

Instruction

  • Melt the butter in a medium skillet over medium heat. Sprinkle the flour over the butter and whisk until smooth, 1-2 minutes. Continue whisking while slowly pouring in the milk, cream and pepper. Whisk until sauce is smooth. Add in the Dijon mustard, crushed bouillon cube and Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens. Once the sauce has thickened, remove from heat and stir in wine and Parmesan (if using). Stir until cheese has melted. Pour the sauce into a heat proof lidded container, stretch a paper towel over the container then place the lid over the paper towel so that the paper towel stays in place and doesn’t touch the sauce. (The paper towel will absorb excess moisture from steam.) Set sauce aside until ready to serve. Clean out the skillet to use for the meatballs.