Escalope de Veau Comtoise
First glazed in a pan, then topped with cured ham and grated Comté cheese, the veal cutlet is coated with an unctuous and creamy mushroom sauce.
Escalope de Veau Comtoise and Wine
This deliciously rich and creamy veal dish requires a wine with a little more body, as well as some oak aging which imparts toasty, buttery notes to a high-end Chardonnay for example. These will match the mushroom and smoky ham flavors in the sauce. Don't hesitate to try a light red however, such as a fruity Poulsard from Pupillin!