This is excellent--10+/10 all the way! I created my own recipe for sautéed mushrooms to go with it, which you can find in the next post. The way that I made this is for two servings, using very thin slices of veal (around 1/8" thick). Will absolutely make this again!
Link to original recipe (in French): https://www.petitsplatsentreamis.com/escalope-de-veau-au-comte/
Recipe below contains my modifications.
Ingredients:
~1/2 lb. veal scaloppini slices
flour to dust
3 T. butter
kosher salt and pepper, to taste
3.5 oz. white wine (I used Château Ste. Michelle Sauvignon Blanc)
80g Comté, thinly sliced
chopped curly parsley, for garnish
Directions:
1. Heat broiler on LO.
2. Coat veal slices very lightly all over in flour. In a large skillet over medium heat, melt butter.
3. Add veal slices to pan. Cook on each side for around 2 min, or until edges are starting to turn golden. Salt (kosher) and pepper, to taste (go easy on the salt, as the cheese will add quite a bit).
4. Transfer the veal slices to a plate, then deglaze pan with the white wine. Cook, stirring frequently, for around 1-2 minutes. Pour sauce into a pourable cup (such as a liquid measuring cup) and turn off burner.
5. Transfer veal slices back to skillet. Pour sauce atop all veal slices (as evenly as possible), then top with the slices of Comté.
6. Transfer skillet to oven and broil on LO for 4 min. Garnish with parsley, serve immediately and enjoy!
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