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Ingredients

• 15 ml (1 tbsp.) flour
• 5 ml (1 tsp.) fresh thyme, finely chopped
• Salt and freshly ground pepper, to taste
• 4 veal cutlets
• 30 ml (2 tbsp.) butter
• 1 shallot, finely chopped
• 125 ml (1/2 cup) white mushrooms, sliced
• 45 ml (3 tbsp.) Marsala wine
• 15 ml (1 tbsp.) lemon juice
• 1/2 cup (125 ml) poultry stock
• 4 slices Vacherin Chaput

Preparation

Mix the flour, thyme, salt and pepper together in a plate. Lightly coat the cutlets with the flour mixture.

In a frying pan, melt the butter and grill the cutlets. Set aside and keep warm on a plate.

In the same frying pan, brown the shallot and mushrooms. Deglaze the frying pan with the Marsala wine. Reduce by half. Then, add the lemon juice and poultry stock. Continue cooking for a few minutes, until the sauce thickens. Place the cutlets back into the frying pan, and cover with slices of Vacherin Chaput. Continue cooking until the cheese is lightly melted. Serve with buttered fettuccine and green beans.