Escalope de Veau Comtoise – Comte Veal Scaloppini

Escalope de Veau Comtoise

Ingredients:
6 Veal cutlets, pounded thin
6 pieces Ham, thinly sliced
1/4 cup All-Purpose Flour (for coating)
2 Tbsp Olive Oil
2 cups Table Mushrooms, sliced
1/2 – 2 cups Comte cheese, shredded
1 cup Heavy Cream
1 cup Sauvignon Blanc
1 Tbsp fresh Parsley, chopped
Salt and Pepper to taste

Directions:

  • Preheat oven to 300°F.
  • Place the Flour in a container and dredge the Veal cutlets.
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place in a baking dish.
  • Place a piece of ham on each cutlet, and then cover with shredded cheese.
  • Bake for 10 minutes.
  • While it is baking, deglaze the skillet with the wine.
  • Add the Mushrooms, and cook for 4 minutes.
  • Add the Heavy Cream and continue to cook for 5 minutes.
  • Remove the Veal from the oven; and plate.
  • Cover with the Mushroom Sauce.
  • Garnish with the fresh Parsley.

Makes 6 servings.

NOTES: I love looking at the cuisine of my the regions of the world from which my family comes. This recipe is a typical dish from the Franche-Comte region of France where my paternal grandmother’s paternal grandmother Adele Francais was born. This dish uses Comte cheese, a regional cheese similar to Gruyère. In fact you can substitute Gruyère for Comte if you cannot find Comte.  For those who object to the use of Veal, you can use Chicken cutlets.

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