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


  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.


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