Olivier's "escalopes au babibel"

Olivier's original recipe calls for veal cutlets that you press to flatten them a bit, but in the U.S. you can use chicken cutlets instead since that's easier to find. Saute the cutlets in a mix of butter and oil, set a side. In the same frying pan, saute chopped tomatoes until tender, add heavy cream and let the sauce thicken a bit. Return the cutlets, heat up. Top with sliced babibel cheese, turn off the heat, cover with a lid and serve when the cheese has melted. Serve with bread to scoop up the sauce - or rice.