Veal (or chicken or pork) Scallops In Cream Sauce

I've never liked going out to dinner on Valentine's Day. I think the restaurants are always too crowded, and it seems like something you're "supposed" to do. I prefer having a nice dinner at home. This is one of our favorite "special occasion" recipes. Years ago I stopped buying, preparing and eating veal, but have used the same recipe with boneless chicken breasts or with the wafer thin pork chops (boneless).

VEAL SCALLOPS IN CREAM SAUCE
(Yield: 4 servings)

4 veal scallops (or 4 chicken breasts without the bones, and pounded thin; or wafer thin boneless pork chops)
Flour for dusting
4 tablespoons butter
Salt
Freshly ground pepper
2 onions, chopped
2 shallots, minced
1/2 pound mushrooms, chopped
3 ounces ham, cut in julienne strips
2 tablespoons flour
1 cup milk
3/4 cup Gruyere or other Swiss cheese, grated
2 tablespoons heavy cream

~ Dust the veal (chicken or pork) with flour. Heat the butter in a skillet and lightly brown the meat on both sides over moderately high heat. Transfer the meat to an ovenproof baking dish, season to taste and set aside.

~ Preheat the oven to 425 degrees.

~ Add the onions and shallots to the skillet and saute briefly. Add the mushrooms, and cook until the onions are nearly tender. Add the ham strips to the skillet, stir in the flour and then slowly add the milk.

~ Stir constantly and bring the sauce to a boil. Lower the heat and cook until thickened. Add salt and pepper to taste.

~ Cover the meat with half the grated cheese, pour sauce evenly over the top, and then add the remaining cheese.

~ Bake until the top is nicely browned, about 15 minutes. Just before serving, sprinkle the cream on top.