Veal Scallops With Mushrooms, Ham, and Cheese Chase.
Preheat the broiler.
Heat 1/4 cup of the butter in a large skillet, sauté 2 Tbsp of the shallots over medium heat until soft, about 2 to 3 minutes. Stir in the mushrooms and sauté until moisture has evaporated, about 10 minutes. Then stir in 2/3 cup of the cream, and season with the salt and pepper. Cook, stirring occasionally, until the cream is reduced by half, and the sauce has thickened considerably, about 10 minutes. Keep warm.
Sprinkle the veal with salt and pepper, and dust with flour.
Melt the remaining 1/4 cup butter in another skillet, and sauté the cutlets over medium heat for 2 minutes on each side, or until cooked through. Transfer them to a flameproof gratin dish and keep warm.
Pour off any butter remaining in the skillet. Add the remaining 2 Tbsp shallots and the wine, scraping up the brown bits on the bottom of the pan. Reduce the mixture by one-third over high heat, about 4 minutes. Stir in the remaining 1-1/3 cups cream and cook until the mixture is reduced by one-half, and has thickened considerably, about 10 minutes. Season with salt and pepper to taste.
Top each cutlet with some of the creamed mushrooms, then some julienned ham, 2 slices of cheese, and the sauce. Broil for 2 minutes and serve immediately.