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Comte Veal Scallop recipe Food and wine pairing tips
 or Escalope de Veau Comtoise
 Recipes from Franche-Comte region of France
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  Comte Veal Scallop Recipe  

Ingredients for 4 servings:

  • 4 large veal scallops,
  • 2 tablespoons oil,
  • 200 g (1/2 lb) mushrooms,
  • 4 slices of smoked cured ham,
  • 150 g (5 oz) grated Comté cheese,
  • 20 cl (7 oz) heavy cream,
  • salt and pepper
Franche-Comte specialty cuisine, Comte Veal Escallop recipe

Preparation Steps:

1. Preheat oven to 180°C.

2. Slice the mushrooms and saute in a pan with a little oil. Set them aside.

3. Season the veal cutlets with salt and pepper. In a large skillet, brown the meat in hot oil for 10 minutes on each side. Transfer them to an oven dish and cover each cutlet with a slice of ham and a little grated cheese.

4. In the same pan, add the cream and cooked mushrooms. Deglaze and cook for about 2 minutes. Check the seasoning.

5. Pour the sauce over the meat, and sprinkle the rest of the comte cheese.

6. Brown in oven 10-15 minutes.


Wine Pairing Tips: This deliciously rich and creamy veal dish requires a wine with a little more body, as well as some oak aging which imparts toasty, buttery notes to a high-end Chardonnay for example. These will match the mushroom and smoky ham flavors in the sauce. Don't hesitate to try a light red however, such as a fruity Poulsard from Pupillin!


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