Valaisan Veal Escalope with Tomatoes and Tomme Cheese

The "Escalope valaisanne aux tomates et tomme" is a dish that originates from the Valais region in Switzerland, known for its rich culinary heritage. The Valais region, located in the Swiss Alps, has a history deeply rooted in agriculture and dairy farming, which greatly influences its traditional cuisine.

Ingredients | Serves 4

• 4 veal escalopes
• 1 small jar of tomato sauce or tomato puree
• 2 fresh Valais Tomme cheeses
• 5.5 dl white wine
• Salt and pepper

Preparation

1. Preparation of Valaisan Veal Escalope:
   
   • Brown the veal escalopes in a pan with hot butter (or roasting butter/oil).
   • Add 2 dl of white wine, moisten, and season with salt and pepper.
   • Continue cooking over low heat for about 10 minutes.
   • Set aside the cooking juice.
2. Arranging the Dish:
   
   • Place the cooked escalopes in a buttered (or oiled) gratin dish, arranging them side by side without overlapping.
   • Pour 1 small jar of tomato sauce or tomato puree over the escalopes, spreading 2-3 tablespoons of sauce on each cutlet.
   • Slice the Tomme cheeses and place 2-3 slices of Tomme on each escalope.
3. Preparation of Wine Sauce:
   
   • In a separate pot, add 3.5 dl of white wine to the cooking juice from the escalopes.
   • Bring the mixture to a boil.
4. Final Steps:
   
   • Pour the wine sauce over the prepared dish of escalopes.
   • Place the dish in a very hot oven and grill for about 5 minutes, until gratinated.
5. Serving:
   
   • Serve the Escalope valaisanne aux tomates et tomme hot, directly from the oven.

Enjoy!