Ingredients

• 2 loin veal chops
• 2 away from heat (inches)
• 1 1/2 dry wine (inches thick white)
• 80 ml cream (heavy)
• 60 ml wine the skillet (white into)
• 32 gr swiss
• 30 gr remains
• 28 gr boursin cheese
• 22 ml dijon mustard
• 22 gr butter
• some salt and pepper