Veal Scallopini with Comté + Sautéed Mushrooms 😋 #dinnerrecipes

comté cheese

🥗Healthier: gruyère cheese

💰Cheaper: emmental cheese

Gruyère offers a similar nutty flavor, while Emmental is more budget-friendly.

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is more economical.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol, while broth is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Set the broiler to low.

Melt butter in a skillet over medium heat.

Dredge veal cutlets in flour and place them in the skillet.

Cook the veal cutlets for about 2 minutes per side, seasoning with salt and pepper after placing them in the pan.

Remove cooked veal cutlets and set aside.

Deglaze the pan with 3.5 oz of dry white wine, scraping up the browned bits for about a minute.

Transfer the reduced wine into a measuring cup with a spout.

Return the veal cutlets to the skillet, trying to keep them in a single layer.

Pour the reduced sauce over the veal cutlets.

Top each cutlet with sliced comté cheese.

Broil the veal cutlets on low for 4 minutes.

In a separate pan, melt butter over medium to medium-high heat for the mushrooms.

Add 1 pound of mushrooms to the pan and season with salt and pepper to taste.

Cook the mushrooms until they start to release their juices, about 2 minutes.

Add minced garlic and cook for another 2 minutes.

Pour in approximately 2 tablespoons of dry sherry and let it cook until almost evaporated.

Sprinkle with herb de Provence to taste.

Add 1/4 cup of chicken broth and stir, cooking for another 2-3 minutes until mushrooms are done.

Remove the veal from the broiler once the cheese is melted and sprinkle with parsley before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens