1

Dip each veal cutlet in egg and then coat with flour. Place on a plate and refrigerate while preparing the sauce.

2

To prepare sauce: melt ¾ cup of butter in saucepan. Add onion, cover and simmer until onion is transparent, not brown. Purée in a blender and transfer to the top of a double boiler over simmering water. Add cream, cheese and nutmeg, cooking until cheese melts and sauce is thick and smooth. Drain liquid from hearts of palm and cut each heart into 3 pieces. Add to cheese sauce, cooking until hearts are warmed.

3

Heat ½ cup butter in a skillet. Sauté veal until golden brown, keeping the cooked pieces warm while browning the rest. Cover with sauce and serve.