Escalope de Veau Jurassienne
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Escalope de Veau Jurassienne
This recipe makes good use of local produces (ham, mushrooms and the blue cheese called "Bleu de Gex") to accommodate the pan fried veal cutlet. All ingredients are baked and served when the cheese has melted.
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Escalope de Veau Jurassienne and Wine
This dish needs a fresh white which will cut through the richness of the melted cheese. While displaying this freshness, a Jura Savagnin will also offer a bit of character to hold up to this hearty local dish.
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