Veal Scallopini or Boneless Chicken Breast with Cheese
What's not to like about veal or chicken covered in a savory wine sauce and melted Gruyere cheese? Pairs well with egg noodles or roasted potatoes and steamed vegetables.Based on a recipe from The New York Times Cookbook, Craig Claiborne, Harper & Row Publishers, NY, 1962.
Servings: 6 servings
- 2 pounds veal or boneless chicken breast cut into even slices, pound to 1/4" thickness
- 6 tablespoons unsalted butter divided
- 3 tablespoons cream sherry or Marsala
- 1 tablespoon flour
- 1/2 cup milk preheated in microwave
- 1/2 cup chicken broth preheated in microwave
- dash nutmeg
- freshly ground black pepper
- 1/2 pound Gruyere cheese sliced 1/8" thick, Swiss cheese can be substituted
- Preheat oven to 425 °F.
- In a large skillet, melt 4 tablespoons butter, add meat and cook until brown on both sides but still slightly pink inside. Add wine, cook a few seconds longer, and remove from heat.
- Meanwhile, make sauce in small saucepan. Melt remaining 2 tablespoons butter. Add flour and stir with a wire whisk until blended. Add preheated milk and broth all at once to butter-flour mixture, stirring vigorously with whisk until thickened and smooth. Season with nutmeg and pepper.
- Arrange meat in single layer in shallow baking dish. Scrape loose brown particles from skillet and pour drippings over meat. Top with sauce then slices of cheese.
- If desired, refrigerate several hours. Before serving, heat in a preheated hot oven 425°F until cheese melts and turns brown, about twenty minutes.