Ingredients for 6 servings:

• 6 large veal scallops,
  
• 3 tablespoons oil,
  
• 100 g (1/4 lb) sauteed sliced mushrooms,
  
• 6 slices of smoked cured ham,
  
• 100 g (3 oz) grated Comté cheese,
  
• 10 cl (3 1/2 oz) heavy cream,
  
• salt and pepper

Preparation Steps:

1. Season the veal cutlets with salt and pepper. In a large skillet, brown the meat in hot oil 10 minutes on each side.

2. Transfer them to an oven dish. Cover with the ham and cheese.

3. In the skillet, add the sliced mushrooms, then the cream. Cook for 4 to 5 minutes.

4. Add salt and pepper. Pour the sauce over the meat.

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!