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veal cutlet and tomme de savoie sauce

Veal Cutlet and Tomme de Savoie Sauce

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Cheeses of France

Recipe Information

Yield:    8 servings
Cook Time:   20 minutes
Level:   Easy


  • 4  veal cutlets
  • 8 oz  Tomme de Savoie
  • 8 slices  pancetta
  • 8  sprigs rosemary
  • 12  sage leaves
  • 2 tsp  olive oil 
  • 1  shallot
  • 1/2 cup  dry white wine
  • 1 cup  cream


Preheat oven to 400 degrees. Cut veal in half, lengthwise. Heat small amount of oil and brown cutlets about 3 minutes. Put unwashed pan aside. Veal: Place cooked cutlets in greased baking dish. Put a slice of Tomme de Savoie on each cutlet, add 2 slices pancetta and top with rosemary sprig and sage leaves. Bake for 10 minutes, until Tomme de Savoie is melted.
Sauce: Brown chopped shallots (in unwashed pan used for cutlets). Add white wine, pour in cream and sprinkle with 1/4 cup grated Tomme de Savoie. Let the cheese melt before pouring over cutlets and serving.

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