Recipes
Geneva-style Quebec Milk-Fed Veal 'escalopes'
Yield: 4 servings
Preparation: 10 minutes
Cooking: 7 to 8 minutes
  • 4 Quebec Milk-Fed Veal scallops
  • 8 slices of Swiss cheese
  • 1 pinch of paprika
  • 15 ml (1 tablespoon) vegetable oil
  • 15 ml (1 tablespoon) butter
  • 30 ml (2 tablespoons) grey shallots finely chopped
  • 125 ml (1/2 cup) white wine
  • 250 ml (1 cup) 15 % cream

Preparation
  • Slightly flatten scallops with a meat hammer. Place slices of cheese on the scallops.
  • Lightly sprinkle paprika and roll scallops. Use toothpicks to hold them together. Cook in a pan on medium heat with the butter and oil for 3 minutes and turn scallops after 3 minutes.
  • Discard fat, add shallots and brown for 2 minutes. Deglaze (pour) with white wine, allow liquids to reduce by a third and add cream. Reduce slightly, check seasoning.