Makes 6 servings.
- 3 Tbsp. all-purpose flour
- 6 small veal cutlets
- 2 Tbsp. olive oil
- 3 Tbsp. unsalted butter
- 2 green onions, chopped
- 1 clove garlic, chopped
- 1 oz. dry white wine
- 1 wheel (200g) Bleubry™ cheese, cut into pointed slices
- 1/4 cup chicken or vegetable stock
- Salt and pepper, to taste
Preheat oven to 400°F.
Place flour on a large plate. Place cutlets in flour, one at a time. Coat cutlets in flour, then shake off excess.
Pour olive oil into a hot oven-safe pan. In oiled dish, cook cutlets 1 minutes on each side. Set cutlets aside on absorbent paper.
Remove excess oil from frying pan, then add butter, green onions and garlic. Cook 2 minutes. Add white wine, then deglaze by scraping the bottom of the pan for 2-3 minutes.
Meanwhile, place Bleubry™ slices on cutlets.
Once the wine has evaporated from the pan, add stock. Let liquid simmer until it has reduced by half. Season with salt and pepper.
Place the cutlets topped with cheese in the pan and broil in oven for 4 - 5 minutes, or until the cheese starts to brown.
Remove the pan from the oven and transfer the cutlets onto plates. Serve immediately.