The Escalope Savoyarde is a hearty, indulgent dish that hails from the Savoy region of the French Alps. Known for its rich flavors and comforting qualities, this classic recipe features tender breaded meat (usually veal or chicken) smothered in melted cheese, ham, and a creamy sauce—all served atop a bed of pasta, rice, or potatoes. It’s the ultimate comfort food, perfect for cold winter nights or when you’re craving something warm, cheesy, and satisfying. Let’s bring the taste of the mountains to your kitchen!
Why You’ll Love This Recipe
Rich & Cheesy: Layers of gooey melted cheese and savory ham make this dish irresistible.
Comfort Food at Its Best: Perfect for cozy dinners or special occasions.
Customizable: Use chicken, veal, pork, or even plant-based substitutes to suit your preferences.
Perfect for Sharing: Serve it as a family-style meal to impress your loved ones.
Ingredients You’ll Need
For the Escalope:
4 boneless, skinless chicken breasts or veal cutlets (about 6–8 oz each)
Salt and black pepper to taste
1 cup all-purpose flour (for dredging)
2 large eggs, beaten
1 cup breadcrumbs (plain or panko for extra crunch)
3–4 tbsp butter or oil (for frying)
For the Topping:
4 thin slices of cooked ham (such as Black Forest or prosciutto)
1 ½ cups shredded Gruyère cheese (or Comté, Emmental, or Swiss cheese)
Optional: ½ cup grated Parmesan cheese for extra richness
For the Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk (whole milk works best)
½ tsp garlic powder (optional)
½ tsp nutmeg (optional, but traditional in Alpine cuisine)
Salt and black pepper to taste
Optional: Splash of white wine for added depth
Step-by-Step Instructions
1. Prepare the Escalopes
Place the chicken breasts or veal cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness (about ¼ inch thick).
Season both sides of the meat with salt and black pepper.
2. Bread the Escalopes
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each piece of meat in the flour, shaking off any excess.
Dip the floured meat into the beaten eggs, ensuring it’s fully coated.
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