Veal escalopes with Munster cheese
Pan-fried veal cutlets, golden brown and coated in butter, served with a rich sauce made with onions, cream, and Munster cheese.
The Munster cheese, a specialty of the Vosges and Alsace regions, melts into the cream to coat these veal cutlets, creating a sauce with a distinct and flavorful profile.
Ingredients and directions
- Prep time15 min
- Cook time20 min
- Total35 min
- DifficultyEasy
- CostBudget
- Cooking methodstove
- Estimated cost$4.18 $1.05 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Gluten-free
Ingredients
people
- $2.36
- $0.41
- $0.59
- $0.55
- $0.27
Prices from US supermarkets for 3 of 5 ingredients; Belgian prices for the rest.
Directions
- Melt 40g of butter in a pan over medium heat. Brown the chicken cutlets on both sides, then season with salt and pepper and keep them warm in the serving dish.
- In the cooking liquid, add the remaining butter and brown the chopped onion.
- Once it starts to color, reduce the heat and add the crème fraîche and crumbled Munster cheese. ≈ 3 min
- Continue to simmer the sauce until it is thick and smooth, then season with salt and pepper.
- Coat the chicken cutlets with a sauce made with Munster cheese and serve immediately. ≈ 2 min
The bill
Veal escalopes with Munster cheese
- 100 g of Munster cheese, without the rind$2.36
- 2 small onions, finely chopped$0.41
- 10 tablespoons of heavy cream$0.59
- 60 g of butter$0.55
- salt, pepper (freshly ground)$0.27
Total$4.18
that's $1.05 per person
Estimated price; varies by store.
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