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Comtoise veal cutlets

Franche-Comté veal escalopes with smoked ham, Comté and Jura wine

Main dishes

Discover this delicious recipe for Comtois veal, perfect for a special dinner. Served with tagliatelle or potato gnocchi.

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Recipe from Grondin, JackPotte, Nicombo and 3 other contributors, adapted by Recette de cuisine · · updated on

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These Comtoise veal cutlets are a specialty of the Jura region, known for their rich flavor and cheese. They are crispy on the outside and tender on the inside.

Ingredients and directions

  • Prep time20 min
  • Cook time35 min
  • Resting10 min
  • Total1 hr 5 min
  • DifficultyMedium
  • Cooking methodfour, frying pan
  • Gluten-free

Ingredients

1 people
  • $0.51
  • $0.73
  • $1.60
  • $0.15
  • $0.01

Directions

  1. Preheat the oven to 150 °C (thermostat 5).
  2. Heat the chicken cutlets in olive oil in a large frying pan. Season with salt and pepper.
  3. Place them in a dish, cover them with smoked ham and grated Comté cheese, and bake in the oven for 10 minutes until the cheese is melted.
  4. Deglaze the frying pan with white wine from the Jura region, add the mushrooms and cream, and cook for 5 minutes.
  5. Coat the chicken cutlets with this sauce. ≈ 3 min
  6. Serve with fresh tagliatelle or potato gnocchi. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 veal cutlet per person
  • One smoked ham, per person
  • 100 g of cooked mushrooms per person
  • One glass of white wine from the Jura region
  • 1 large spoonful of crème fraîche
  • 100 g of grated Comté cheese per person
  • olive oil
  • salt and pepper
  • Fresh tagliatelle or potato gnocchi, ready to serve

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