Season the veal cutlets with salt and pepper, turn them in the flour and fry them in the hot fat. Then coat with the cheese mixture and bake.
Zueguet cheese mixture: whisk the grated cheese with the beaten eggs. Add pepper, salt, baking powder, cream and wine and knead until combined.
Sauté garlic in butter. Season with salt and pepper. Cover until mushrooms have drawn a tiny bit of water. Extinguish with white wine and cognac, add cream and gravy. Bind with flour butter and season.
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