Baked Veal Escalopes

Preparation:

Preparation: Heat the oil and 20 g of butter in a saucepan, then season the escalopes over high heat for five minutes, then transfer them to a buttered baking dish with the remaining butter. Pour the wine into the first cooking pan to dilute the gravy left over from the meat, let it heat up for a minute and then pour it over the escalopes. Add salt and pepper, put a peeled tomato cut in half on each slice of meat and distribute the slices of Gruyère all over. Bake in the oven for five or six minutes.