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Meat, Northern, Eastern and Western France

Ham and cheese veal escalopes with sautéed potatoes

These ham and cheese veal escalopes are pan fried veal topped with ham and melted Comté cheese, served with sautéed potatoes. The recipe serves 4, takes 40 minutes, is rated easy, and costs about €3.70 per serving. The key to success is a short sear on the veal and a quick pass under the broiler to melt the cheese.

Veal escalopes topped with ham and melted Comté, with sautéed potatoes on the side. A dinner that makes people happy.

Ham and cheese veal escalopes with sautéed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under the broiler, the Comté turns golden and bubbly while the ham stays soft against the meat. The veal, seared for just a few minutes, keeps its juices, and the sautéed potatoes bring the crunch this otherwise soft dish would be missing. It's a simple recipe with no sauce to watch over, where every ingredient keeps its own distinct texture.

This is the kind of dinner Mon Chou suggests for a weeknight when you still want something that feels like a treat, without spending hours in the kitchen. Kids usually love the ham and melted cheese, while adults enjoy the straightforward taste of veal. It also works well for casual guests on a Sunday evening or with friends.

The ingredients

4 people

Butcher

  • Veal escalopes 4
  • Ham slices 4 slices

Dairy

  • Comté cheese 150 g
  • Butter 40 g

Pantry

  • Flouroften in the pantry 3 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 900 g
  • Parsley 3 sprigs

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the diced potatoes in a skillet with the olive oil, without stirring too much. 25 min

    Cover for ten minutes, then uncover so they turn golden.

  2. Lightly flour the escalopes, then season with salt and pepper.

    Pat off the excess flour.

  3. Brown them in the butter, three minutes on each side. 8 min

    Don't cook them any longer, veal toughens quickly.

  4. Top each escalope with a slice of ham and some grated Comté.

    Use thinly sliced Comté so it melts quickly.

  5. Broil until the cheese is golden, then serve with the parsley potatoes. 5 min

    Watch closely, the cheese browns in just a few minutes.

Our tips to get it right

  • Pick veal escalopes of even size and thickness, they'll cook at the same rate and stay tender.
  • Grate the Comté yourself rather than buying it pre shredded, it melts more evenly under the broiler.
  • Cut the potatoes into equal sized cubes so they all cook at the same speed and brown evenly.

The variations

  • Swap the veal for turkey or chicken escalopes, ham and Comté pair just as well with either one.
  • For a vegetarian version, layer the ham and Comté over grilled eggplant or pan fried zucchini slices instead of the escalopes.
  • For kids in a hurry, shape smaller, thinner portions, they cook faster and are easier to cut on the plate.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Steamed green beans
  • A glass of sparkling apple juice

Storage

Keep leftovers in the fridge in a sealed container for 2 to 3 days. Freezing isn't recommended, the melted Comté loses its texture once thawed. Reheat gently in the oven so the cheese melts again without drying out the veal.

Questions about this dish

Can I use a different cheese instead of Comté?

Yes, Gruyère or Emmental work just as well and melt the same way. Pick a firm, pressed cheese that browns nicely under the broiler without running too much.

Can I prep the escalopes ahead of time?

You can sear the escalopes and cook the potatoes a few hours ahead. Add the ham, cheese, and broil everything right before serving.

How do I keep the veal from getting tough?

Cook the escalopes for only three minutes per side, no longer. Veal toughens quickly if it cooks too long, especially once it goes back under the broiler.

How do I get the potatoes nicely golden?

Cut the potatoes into even cubes and avoid stirring them too much at the start. Cover for ten minutes, then uncover so they brown without falling apart.

How long does it take to make ham and cheese veal escalopes with sautéed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in ham and cheese veal escalopes with sautéed potatoes?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does ham and cheese veal escalopes with sautéed potatoes cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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